Pork Tenderloin, Pear & Cranberry Salad
Modified from a recipe by Jennifer Martinkus- Cooking Light 2010
- 1 Tbl cider vinegar
- 1 tsp Dijon mustard
- ¾ tsp brown sugar
- 1 ½ tsp minced fresh garlic, divided
- 1 ¼ tsp dried thyme, divided
- 1 pound pork tenderloin- trimmed and cut into ¼-inch thick slices
- ½ tsp salt, divided
- ¾ tsp ground black pepper, divided
- 2 Tbl flour
- ¼ cup olive oil, divided
- ¼ cup sliced shallots
- ¼ cup dried cranberries
- ¼ cup 100% cranberry juice
- 6 cups baby spinach, washed and patted dry
- 1 ripe Anjou pear, thinly slices
Combine vinegar, mustard, sugar and ½ tsp garlic, ¼ tsp thyme and set aside
Combine pork with remaining garlic, 1 tsp thyme, ½ tsp salt, ½ tsp pepper and toss to coat. Sprinkle with flour and toss. Let rest about 5 minutes.
Heat 1 Tbl oil in a medium sauce pan over medium heat. Add shallots and cook about 3 minutes or until tender and slightly browned, stirring at times. Add cranberries and juice and cook until juice is reduced to about 2 Tbl (about 2 minutes). Reduce heat to medium-low and add vinegar mixture. Cook 1 minute. Add in 1 Tbl oil, pepper and then cover and keep warm.
Heat 1 Tbl oil in a skillet and add half of the pork. Cook until browned and done (165-degrees). Remove from skillet and set aside. Repeat with remaining pork and oil. Toss pork with half of the cranberry juice mixture.
Combine the spinach with the sliced pear and drizzle with remaining cranberry juice mix. Toss and divide amongst 4 plates. Divide pork onto each salad.
Nutrition Information per serving: 360 calories 17.7g fat 3.3g saturated fat 25g protein
25.6g carbohydrate 4.4g fiber 450-500mg sodium (higher amount is with ½ tsp salt)