This winter dinner salad recipe is a fresh and tasty meal fit for holiday guests.
It has a sweet zing of cranberries added to the savory pork tenderloin.

Ingredients

• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• ¾ teaspoon brown sugar
• 1 ½ teaspoons minced fresh garlic, divided
• 1 ¼ teaspoons dried thyme, divided
• 1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
• ¾ teaspoon salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• 2 tablespoons all-purpose flour
• ¼ cup olive oil, divided
• ¼ cup sliced shallots
• ¼ cup dried cranberries
• ¼ cup cranberry juice cocktail
• 6 cups baby spinach leaves
• 1 ripe red Anjou pear, thinly sliced

Directions

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

Step 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.

Step 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.

Step 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.

Step 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.

This recipe was adapted from MyRecipes.com