Warm Spinach Salad with Pork and Pears

Ingredients

• 5 ounce baby spinach 
• 2 cups purée of usa bartlett pear thinly sliced ( 2)
• 0.3 teaspoon pepper black divided
• 2 tablespoons cheese blue crumbled
• 0.3 cup golden raisins 
• 1 pound pork tenderloin trimmed
• 1 tablespoon olive oil extra-virgin
• 3 tablespoons red wine vinegar 
• 0.5 teaspoon salt divided
• 3 tablespoons water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Sprinkle pork evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Add pork to pan; cook 4 minutes on each side or until browned.
4. 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.
5. 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.