Skip to Content

Citrus-Cherry Pork and Pasta Salad

Citrus cherry pork and pasta salad

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

Citrus-Cherry Pork and Pasta Salad
  1. Fresh Pork Tenderloin, about 1 pound, cut into 1/2-inch cubes
  2. 1 teaspoon vegetable oil
  3. 1/2 sweet yellow onion, thinly sliced
  4. 2 tablespoons orange juice
  5. 2 tablespoons balsamic vinegar
  6. 2 tablespoons olive oil
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon black pepper
  9. 1 tablespoon orange zest, grated
  10. 8 ounces penne, (or other small pasta), cooked & drained
  11. 3 cups broccoli florets, steamed
  12. 1/2 cup dried cherries
  13. 1/3 cup walnuts, coarsely chopped
  1. In a large nonstick skillet, heat oil over high heat.
  2. Add pork and onion; stir-fry 4-5 minutes or until pork is lightly browned and onion is tender; set aside.
  3. For dressing, whisk together orange juice, vinegar, salt, pepper and orange zest.
  4. In a large serving bowl toss together pork and onion, pasta, broccoli, cherries and walnuts with dressing. Serve with crusty hard rolls.
  1. Wine Suggestion: Try a chilled Sauvignon Blanc or Viognier with this fruit-based salad.