Pork Tenderloin, Pear and Cranberry Salad

Cranberries are one of my favorite foods.  I like them fresh or dried, in savory or sweet dishes.  Tonight was my second time making this dish and it now has a permanent place in my recipe binder.  If you’re not a fan of pork tenderloin, you could try substituting  chicken breast.

Pork Tenderloin, Pear and Cranberry Salad courtesy of Cooking Light 

Ingredients:

• 1 tbsp cider vinegar
• 1 tsp Dijon mustard
• 3/4 tsp brown sugar
• 1.5 tsp minced, fresh garlic, divided
• 1 1/4 tsp dried thyme, divided
• 1 lb pork tenderloin, trimmed and cut into 1/4″ thick slices
• 1/2 tsp salt, divided
• 3/4 tsp freshly ground pepper, divided
• 2 tbsp 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 pear, thinly sliced

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.

For an added crunch, you could top with some toasted pecans or walnuts.  The cranberry mixture is more chutney like vs. a dressing.  If you wanted the consistency to be more dressing like, add an additional 1/4 cup of cranberry juice and tablespoon of olive oil.