Wilted spinach salad with chipotle pork



15 min


3 to 4 servings

* PLUS Cooking time: 15 minutes
Wilted spinach salad with chipotle pork


  • 1 large pork tenderloin
  • 2 ripe pears, nectarines or peaches
  • 12 cups baby spinach
  • 41643 red onion , thinly sliced
  • 1 cup orange juice
  • 1 tbsp chopped fresh rosemary
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 1 tbsp honey
  • 1 to 1 1/2 tsp finely minced chipotle in adobo sauce


  • Slice pork in half lengthwise, then in half crosswise. Lightly coat a large frying pan with oil and set over medium-high heat. When hot, add pork and brown on all sides, 2 to 4 min. Reduce heat to medium-low. Cover and cook until pork is springy when pressed, about 6 more min. Remove to a cutting board.
  • Meanwhile, peel and pit peaches or core pears, then slice into thin wedges. Place in a very large salad bowl along with spinach and onion. After removing pork from pan, add orange juice along with rosemary, cumin and salt. Using a wooden spoon, scrape up and stir in any brown bits from bottom of pan. Boil, uncovered, over high heat until reduced by half, about 5 min. Meanwhile, thinly slice pork.
  • Once liquid has reduced, stir in oil, honey and chipotle. Add sliced pork and stir occasionally until warm, about 2 min. Turn over spinach and fruit, then toss to coat.

Nutrition (per serving)

  • Calories
  • 288,
  • Protein
  • 30 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 10 g,
  • Fibre
  • 2 g,
  • Sodium
  • 399 mg.

A chipotle pepper (a smoked jalapeno) bursts with an addictive taste. Pairing with peaches is unusual, but we love how the sweet and juicy fruit plays off the chipotle’s smoky heat.


Chipotle peppers in adobo sauce are sold in small cans, usually in the salsa section of supermarkets.