PORK TENDERLOIN, PEAR, AND CRANBERRY SALAD

PORK TENDERLOIN, PEAR, AND CRANBERRY SALAD image

Yield 4 servings

Number Of Ingredients 15

1 T cider vinegar
1 t Dijon mustard
¾ t brown sugar
1 ½ t fresh minced garlic, divided
1 ¼ t dried thyme, divided
1 lb pork tenderloin, trimmed and cut crosswise into ¼" thick slices
¾ t salt, divided
¾ t fresh ground black pepper, divided
2 T flour
¼ c olive oil
¼ c sliced shallots
¼ c dried cranberries
¼ c cranberry juice cocktail
6 c baby spinach leaves
1 ripe red Anjou pear , thinly sliced

Steps:

1. Combine vinegar, mustard, sugar, ½ t garlic, and ¼ t thyme; set aside. 2. Combine pork and remaining garlic, remaining thyme, ½ t salt, and ½ t pepper; toss well to coat. Sprinkle pork mixture with flour; toss well to coat. Let stand 5 min. 3. Heat 1 T oil in a large nonstick skillet over med-high heat. Add shallots to saucepan; cook 3 min or until shallots are tender and lightly browned, stirring occasionally. Add cranberries and juice; cook until liquid is reduced to 2 T (about 2 min). Reduce heat to med-low. Add vinegar mixture; cook 1 min. Gradually add 1 T oil, remaining ¼ t salt, and remaining black pepper, stirring well with a whisk. Cover and keep warm. 4. Heat 1 T oil in a large skillet over med-high heat. Add half of pork to skillet; cook 3 min or until browned, turning once. Remove pork from skillet. Repeat procedure with remaining 1 T oil and remaining pork. Toss pork with 1 T warm cranberry mixture. 5. Combine spinach and pear in a large bowl. Drizzle with remaining cranberry mixture; toss well to coat. Arrange about 2 c spinach mixture on each of 4 plates; top evenly with pork.