Pork Tenderloin & Spinach Salad with Shallot Dressing

Ingredients

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

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