Pork Tenderloin Salad

I love love love this salad! The super tender pork tenderloin is such a great alternative to the normal grilled chicken you usually find on salads. Paired with the sweet pears, tart cranberries and tangy vinaigrette you will find your taste buds dancing. Again, this salad is so perfect for a quick supper and would be even more fabulous sitting out on your back porch this summer!

Pork Tenderloin Salad

1 tablespoon cider vinegar
1 teaspoon Dijon mustard
3/4 teaspoon brown sugar
4 cloves garlic, minced, divided
1 1/4 teaspoons dried thyme, divided
1 pound pork tenderloin, trimmed and cut into 1/4 inch thick slices
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons flour
3 tablespoons olive oil, divided
1/4 cup sliced green onions
1/4 cup dried cranberries
1/4 cup cranberry juice
10 ounces baby spinach
1 ripe red Anjou pear, thinly sliced

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

Combine pork and remaining 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.

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add green onions to saucepan; cook 3 minutes or until green onions 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 salt, and remaining black pepper, stirring well with a whisk. Cover and keep warm.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pork to skillet; cook 3 minutes or until browned, turning once. Remove pork from skillet.

Combine spinach and pear in a large bowl. Drizzle with cranberry mixture; toss well to coat. Top with pork.

Adapted from Cooking Light