Pork Tenderloin, Apple and Cranberry Salad

This is a a very filling salad that is full of great flavor. The recipe says to use a pear, but I like the taste and crunch of an apple better. I also really like apples and cranberries together. The recipe is from Cooking Light and I have made it a few times. It is a nice lighter meal for dinner guests as well.

Pork Tenderloin, Pear and Cranberry Salad

1 Tbsp. cider vinegar
1 tsp. Dijon mustard
3/4 tsp. brown sugar
1 1/2 tsp. garlic, divided
1 1/4 tsp. dried thyme, divided
1 lb. pork tenderloin, trimmed and cut into 1/2 inch slices; then pounded 1/4 inch thin
3/4 tsp. salt, divided
3/4 tsp. pepper, 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 (or Gala apple!) thinly sliced

1. Combine vinegar, mistard, sugar, 1/2 tsp. garlic and 1/4 tsp. thyme, set aside.
2. Combine pork and remaining 1 tsp. garlic, remaining 1 tsp. thyme, 1/2 tsp. salt and 1/2 tsp. pepper, toss to coat.
3. Heat olive 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 Tbsp. (about 2 minutes). Reduce heat to meadium low. Add vinegar mixture; cook 1 minute. Gradually add 1 Tbsp. oil, remaining 1/4 tsp. salt and 1/4 tsp. pepper, stirring well with a whisk. Cover and keep warm.
4. Heat olive oil in a large skillet over medium high heat. Add half of pork to skillet; cook 3 minutes or until browned, turning once. Toss pork with 1 Tbsp. 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 plate, top evenly with pork. (Serves 4)