This is the Salad with maple pork and Brie dressing recipe.
- Prep: 20 min
- Cooking: 20 min
- 2 tbsp (30 mL) maple syrup
- 1 tbsp (15 mL) canola oil
- 1/4 cup (60 mL) cranberry juice
- 1 French shallot chopped
- Freshly ground pepper
- 1 lb (450 g) pork tenderloin
- 4 cups (1 L) lettuce washed and shredded
- 2 cups (500 mL) green or red cabbage thinly sliced
- 1 cup (250 mL) sprouts your choice (snow pea, corn, etc.)
- 1 cup (250 mL) beets grated
- 1/4 cup (60 mL) dried cranberries
- 1/4 cup (60 mL) white wine
- 1/4 cup (60 mL) chicken broth
- 5 oz (150 g) Canadian Brie rind removed
In a container, mix maple syrup, canola oil, cranberry juice, shallot and pepper.
Marinate pork in mixture at least 30 minutes or all day.
Drain marinade and pour into a saucepan.
Brown pork in a skillet over medium heat and continue cooking in oven at 375°F (190°C) for 12–15 minutes. Let rest 5 minutes before slicing.
Meanwhile, arrange lettuce, cabbage, sprouts, beets and dried cranberries on plates.
Boil marinade with white wine and chicken broth at least 5 minutes to reduce by half. Remove from heat. Add Brie to melt it.
Top salad with pork and dressing, and serve at once.
Canadian Gouda, Swiss cheese, Cream cheese.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 88 mg|
|Vitamin B12:||40 %|
|Vitamin B6:||42 %|