Really really good! I am going to double the cranberry mixture next time. Otherwise, wouldn't change a thing! It was very easy to make. I sliced and seasoned the pork ahead of time and kept it in the fridge until I was ready to cook. I cooked the pork and the cranberry mixture at the same time and it was done in a snap! Served with crusty garlic bread. Yum!
Pork Tenderloin, Pear, and Cranberry Salad
This hearty dinner salad is a fresh and flavorful entrée with a sweet kick of cranberries atop savory pork tenderloins.
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- Calories: 360
- Fat: 17.7g
- Saturated fat: 3.3g
- Monounsaturated fat: 11.6g
- Polyunsaturated fat: 1.9g
- Protein: 25.8g
- Carbohydrate: 25.6g
- Fiber: 4.4g
- Cholesterol: 74mg
- Iron: 3.3mg
- Sodium: 593mg
- Calcium: 71mg
- 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
- 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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