- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 436.9
- Total Fat: 23.4 g
- Cholesterol: 89.6 mg
- Sodium: 535.4 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 5.3 g
- Protein: 35.4 g
Pork Tenderloin, Pear, and Cranberry SaladSubmitted by: SCIGEEK
Introductionfound in April 2010 Cooking Light magazine. Used a teriyaki pork tenderloin, onions instead of shallots, balsamic vinegar instead of cider vinegar and orange juice instead of cranberry cocktail juice. Thought it needed LESS salt but was really good. found in April 2010 Cooking Light magazine. Used a teriyaki pork tenderloin, onions instead of shallots, balsamic vinegar instead of cider vinegar and orange juice instead of cranberry cocktail juice. Thought it needed LESS salt but was really good.
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
3/4 teaspoon brown sugar
1 1/2 teaspoons minced fresh garlic, divided
1 1/4 teaspoons dried thyme, divided
1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons all-purpose flour
1/4 cup olive oil, divided
1/4 cup sliced shallots
1/4 cup dried cranberries
1/4 cup cranberry juice cocktail
6 cups baby spinach leaves
1 ripe red Anjou pear, thinly sliced
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.
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.
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.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SCIGEEK.