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.
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
How to Make It
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.
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.
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.
Pretty straightforward, really easy. Sprinkled a hint of allspice on the pork and cooked it on the George Foreman. Composed the salad on plates rather than tossing, seemed quicker & easier to portion that way. Served with garlic naan.
This was officially my first recipe I tried from this site, I hope all the recipes I chose live up to this standard of DELICIOUSNESS! This was fairly simpe to put together and both my husband and I enjoyed the flavors-gotta try!