Ingredients Jump to Instructions ↓

  1. 1 tablespoon cider vinegar

  2. 1 teaspoon Dijon mustard

  3. 3/4 teaspoon brown sugar

  4. 1 1/2 teaspoons minced fresh garlic, divided

  5. 1 1/4 teaspoons dried thyme, divided

  6. 1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices

  7. 3/4 teaspoon salt, divided

  8. 3/4 teaspoon freshly ground black pepper, divided

  9. 2 tablespoons all-purpose flour

  10. 1/4 cup olive oil, divided

  11. 1/4 cup sliced shallots

  12. 1/4 cup dried cranberries

  13. 1/4 cup cranberry juice cocktail

  14. 6 cups baby spinach leaves

  15. 1 ripe red Anjou pear, thinly sliced

Instructions Jump to Ingredients ↑

  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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