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Warm Spinach Salad with Pork and Pears

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings
A loaf of whole-grain or sesame seed bread completes the dinner. Blue cheese balances the sweetness of the pears and raisins; choose a premium variety such as Maytag for more intensity.

Ingredients

  • Cooking spray
  • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 slices
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 3 tablespoons water
  • 3 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 cups thinly sliced Anjou or Bartlett pear (about 2)
  • 1/4 cup golden raisins
  • 1 (5-ounce) package baby spinach
  • 2 tablespoons crumbled blue cheese

Nutrition Information

  • calories 296
  • caloriesfromfat 30 %
  • fat 10.1 g
  • satfat 3 g
  • monofat 4.8 g
  • polyfat 0.8 g
  • protein 25.5 g
  • carbohydrate 27.4 g
  • fiber 4.5 g
  • cholesterol 68 mg
  • iron 2.8 mg
  • sodium 471 mg
  • calcium 117 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add pork to pan; cook 4 minutes on each side or until browned.

  2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, 3 tablespoons water, vinegar, and oil in a small bowl, stirring with a whisk.

  3. Combine pear, raisins, and spinach in a large bowl; toss well. Arrange 2 cups spinach mixture on each of 4 plates, and drizzle evenly with vinegar mixture. Top each serving with 3 pork slices and 1 1/2 teaspoons cheese.