Pork Tenderloin & Spinach Salad with Shallot Dressing

Pork Tenderloin & Spinach Salad with Shallot Dressing
Photo by France Ruffenach

Ingredients

  • 2 cloves garlic, chopped 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 bunch spinach (about 10 oz.), stemmed
  • 1 Tbs. olive oil
  • ½ cup toasted walnuts
  • 1 tsp. Dijon-style mustard
  • 6 whole shallots, peeled and quartered
  • + 8 more ingredients
    • Salt and freshly ground black pepper
    • ½ cup dried cranberries
    • 1-¼ lb. pork tenderloin, rinsed and patted dry
    • 3 Tbs. balsamic vinegar
    • 1 large ripe, firm pear, peeled, cored, and thinly sliced
    • 1 tsp. chopped fresh thyme
    • 1 tsp. chopped fresh rosemary
    • 8 very thin slices red onion (optional)

In a medium bowl, whisk together the vinegar, mustard, and garlic. Slowly whisk in the olive oil until the mixture is smooth and emulsified. Add the herbs, season with salt and pepper, and mix well. Set aside.

View full recipe at Fine Cooking

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