Beef / Pork

Pork Tenderloin, Pear, and Cranberry Salad takes 20 minutes to prepare.

Pork Tenderloin, Pear, and Cranberry Salad takes 10 minutes to cook.

Pork Tenderloin, Pear, and Cranberry Salad makes 4 servings.

The ingredients for Pork Tenderloin, Pear, and Cranberry Salad are:

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

Here is how you make Pork Tenderloin, Pear, and Cranberry Salad:

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.Number of Servings: 4Recipe submitted by SparkPeople user SCIGEEK.

The nutritional information for Pork Tenderloin, Pear, and Cranberry Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 436.9

• Total Fat: 23.4 g
• Cholesterol: 89.6 mg
• Sodium: 535.4 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 5.3 g
• Protein: 35.4 g