The parts of this entree 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 & Pasta Salad

1 whole pork tenderloin, about 1 pound, cut into 1/2-inch cubes
1 teaspoon vegetable oil
1/2 sweet yellow onion, 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 grated orange zest
8 ounces penne (or other small pasta), cooked and drained
3 cups broccoli florets, steamed
1/2 cup dried cherries
1/3 cup walnuts, coarsely chopped

1. In a large nonstick skillet, heat oil over high heat. Add pork and onion; stir-fry 4 to 5 minutes or until pork is lightly browned and onion is tender; set aside.
2. For dressing, whisk together orange juice, vinegar, salt, pepper and orange zest.
3. In a large serving bowl toss together pork and onion, pasta, broccoli, cherries and walnuts with dressing. Serve with crusty hard rolls.

Serves 6.

Recipe provided courtesy of Pork, The Other White Meat.