Warm Pork and Raspberry Salad

Ingredients

• 0.5 cup chicken broth 
• 0.5 teaspoon rosemary dried crushed
• 1  garlic clove minced
• 0.5 cup gorgonzola crumbled
• 0.5 cup grape tomatoes 
• 2 tablespoons olive oil divided
• 0.5 cup pecans toasted chopped
• 1 pounds pork tenderloin 
• 0.5 cup raspberry jam seedless
• 0.3 cup raspberry vinegar 
• 0.3 cup onion red sliced
• 0.5 teaspoon rubbed sage 
• 4 cups the salad 
• 4 servings salt and pepper to taste

Equipment

• bowl
• frying pan

Directions

1. Slice pork into 16 pieces. Season with salt and pepper. In a large skillet over medium-high heat, cook pork in 1 tablespoon oil until no longer pink.
2. Remove and keep warm.
3. In the same skillet, saute onion in remaining oil for 2 minutes.
4. Add garlic; cook and stir for 30 seconds.
5. Add the broth, preserves, vinegar, rosemary and sage. Cook and stir 2-3 minutes or until sauce is thickened. Season with salt and pepper.
6. Place greens in a salad bowl; toss with a third of the sauce.
7. Sprinkle with cheese, pecans and tomatoes. Top with warm pork slices; serve with remaining sauce.