The parts of this entree
salad come together quickly, and most can be done ahead of time:
steaming the broccoli, cooking the pasta, making the dressing.
It needs only some hot French bread or rolls to complete the
meal.
Citrus-Cherry
Pork & Pasta Salad
1 whole pork tenderloin,
about 1 pound, cut into 1/2-inch cubes
1 teaspoon vegetable oil
1/2 sweet yellow onion, thinly sliced
2 tablespoons orange juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated orange zest
8 ounces penne (or other small pasta), cooked and drained
3 cups broccoli florets, steamed
1/2 cup dried cherries
1/3 cup walnuts, coarsely chopped
In a large nonstick skillet,
heat oil over high heat. Add pork and onion; stir-fry 4 to 5
minutes or until pork is lightly browned and onion is tender;
set aside.
For dressing, whisk together
orange juice, vinegar, salt, pepper and orange zest.
In a large serving bowl
toss together pork and onion, pasta, broccoli, cherries and walnuts
with dressing. Serve with crusty hard rolls.
