Photo: Becky Luigart-Stayner; Styling: Jan Gautro
4 servings

This hearty dinner salad is a fresh and flavorful entrée with a sweet kick of cranberries atop savory pork tenderloins.

How to Make It

Step 1

Combine vinegar, mustard, sugar, 1/2 teaspoon garlic, and 1/4 teaspoon thyme; set aside.

Step 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.

Step 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.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

lessie29's Review

November 30, 2014

pml9801's Review

October 29, 2013

shelliemac's Review

June 09, 2013
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!

Cbarreras2's Review

June 24, 2012

lcm073's Review

October 12, 2011
serve this to company! It is that good.

daneanp's Review

June 04, 2011
Outstanding salad. I did cut back the olive oil, mostly by cooking the pork tenderloin whole (after using a rub of the garlic, thyme, salt and pepper on it) on our traeger grill then slicing the pork to top the salad after dressing the spinach. Next time I want to be sure to heat up the dressing a bit more before dressing the leaves so it slightly wilts the spinach. The flavor was amazing. We will definitely have this on our regular rotation and I wouldn't hesitate serving it to guests. Thanks for another great recipe CL!

sharon1964's Review

April 19, 2011
Couldn't find ripe pears so used champagne mango instead, and my husband (who likes pears) said it couldn't have been any better. It was delicious! Will definitely make this again.

EHJ0223's Review

January 10, 2011
This one is a staple in our household. This is one of the few types of salads my husband will eat for dinner. A whole tenderloin can get a little expensive, especially if I'm only cooking for two, so this also works with chops, that I slice up into strips after cooking and top the salad.

Hooptwin's Review

November 29, 2010
The pork in this salad tastes phenomenal! We used leftover meat in sandwiches and wraphs for lunch the rest of the week. Definitely a new family favorite!

2BPaulaB's Review

June 14, 2010
One of my new favorite recipes to serve to company. It does take a little bit of time, but well worth it. For that reason I wouldn't consider it for a quick lunch salad like one reviewer hoped for. I often leave out or cut back on onions or shallots in other recipes but I think the shallots really define the flavor here.