Spinach Salad with Roast Pork Loin, Fingerling Potatoes, and Chutney Vinaigrette

This is a salad for the meat-and-potatoes folks in your life.  It is rich, hearty, and great for a cool fall evening.  Not much fanfare here, just good eats.

Because I cook for two, this salad becomes a meal-ready-to-go (MRTG) for the next day’s lunch.  Just make sure the meat and potatoes have cooled before placing a handful of spinach, and the other salad ingredients in an air-tight container.  Place dressing in a separate container.  Take both containers to work for a quick lunch the next day.

Spinach Salad with Roast Pork Loin, Fingerling Potatoes, and Chutney Vinaigrette

~4 servings

For Salad

• 4 large handfuls baby spinach leaves, rinsed and dried
• 1/4 red onion, slivered
• 3 pork loin chops
• 4 servings of fingerling potatoes (~5 potatoes per serving)
• Olive oil
• Salt and Pepper

For Vinaigrette

• 4 Tablespoons peach or apricot chutney
• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 1 teaspoon lemon juice
• 1 teaspoon water

Instructions

Pre-heat oven to 500 degrees F and place roasting pan in the oven to heat.  Scrub potatoes clean.  Toss in olive oil, salt, and pepper. Reduce over to 425, place the potatoes on the pan and roast them for 25-30 minutes, turning occasionally to crisp all sides.

Meanwhile, brush pork loin chops with a light layer of olive oil.  Sprinkle salt and pepper on the chops and grill them either on a barbecue or on a roasting pan in the oven.  When done, cut into 1/8 inch slices.

To make vinaigrette, place all ingredients in a small bowl and whisk together well.

Place spinach on a plate. Sprinkle with slivered onions.  Place 1/4 of the potatoes and sliced pork on each plate.  Drizzle with vinaigrette and serve.

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