Pork Tenderloin, Pear, and Cranberry Salad

Ingredients

• 1  anjou pear red ripe thinly sliced
• 6 cups baby spinach leaves 
• 0.8 teaspoon pepper black divided freshly ground
• 0.8 teaspoon brown sugar 
• 1 tablespoon cider vinegar 
• 0.3 cup cranberry juice cocktail 
• 1 teaspoon dijon mustard 
• 0.3 cup cranberries dried
• 1.3 teaspoons thyme leaves dried divided
• 2 tablespoons flour all-purpose
• 1.5 teaspoons garlic fresh divided minced
• 1 pound pork tenderloin trimmed
• 0.3 cup olive oil divided
• 0.8 teaspoon salt divided
• 0.3 cup shallots sliced

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

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.
3. Sprinkle pork mixture with flour; toss well.
4. Let stand 5 minutes.
5. Heat 1 tablespoon oil in a medium saucepan over medium heat.
6. Add shallots to saucepan; cook 3 minutes or until shallots are tender and lightly browned, stirring occasionally.
7. Add cranberries and juice; cook until liquid is reduced to 2 tablespoons (about 2 minutes). Reduce heat to medium-low.
8. 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.
9. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
10. Add half of pork to skillet; cook 3 minutes or until browned, turning once.
11. Remove pork from skillet. Repeat procedure with remaining 1 tablespoon oil and remaining pork. Toss pork with 1 tablespoon warm cranberry mixture.
12. Combine spinach and pear in a large bowl.
13. Drizzle with remaining cranberry mixture; toss well to coat. Arrange about 2 cups spinach mixture on each of 4 plates; top evenly with pork.