Ingredients

• 1  tablespoon  cider vinegar
• 1  teaspoon  Dijon mustard
• 3/4  teaspoon  brown sugar
• 1 1/2  teaspoons  minced fresh garlic, divided
• 1 1/4  teaspoons  dried thyme, divided
• 1  pound  pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
• 3/4  teaspoon  salt, divided
• 3/4  teaspoon  freshly ground black pepper, divided
• 2  tablespoons  all-purpose flour
• 1/4  cup  olive oil, divided
• 1/4  cup  sliced shallots
• 1/4  cup  dried cranberries
• 1/4  cup  cranberry juice cocktail
• 6  cups  baby spinach leaves
• 1  ripe red Anjou pear, thinly sliced

Preparation

1. Combine vinegar, mustard, sugar, 1/2 teaspoon garlic, and 1/4 teaspoon thyme; set aside.

2. Combine pork and remaining 1 teaspoon garlic, remaining 1 teaspoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss well to coat. Sprinkle pork mixture with flour; toss well. Let stand 5 minutes.

3. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallots to saucepan; cook 3 minutes or until shallots are tender and lightly browned, stirring occasionally. Add cranberries and juice; cook until liquid is reduced to 2 tablespoons (about 2 minutes). Reduce heat to medium-low. Add vinegar mixture; cook 1 minute. Gradually add 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper, stirring well with a whisk. Cover and keep warm.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of pork to skillet; cook 3 minutes or until browned, turning once. Remove pork from skillet. Repeat procedure with remaining 1 tablespoon oil and remaining pork. Toss pork with 1 tablespoon warm cranberry mixture.

5. Combine spinach and pear in a large bowl. Drizzle with remaining cranberry mixture; toss well to coat. Arrange about 2 cups spinach mixture on each of 4 plates; top evenly with pork.

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Written by Lea Barlow • Leave a comment