The parts of this entrée 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.
- 1 pork tenderloin (about 1 pound, cut into 1/2-inch cubes)
- 1 teaspoon vegetable oil
- 1/2 yellow onion (sweet, 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 orange zest (grated)
- 8 ounces penne (or other small pasta, cooked & 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 4-5 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.