Pork Tenderloin, Pear, and Cranberry Salad

Pork Tenderloin, Pear, and Cranberry Salad
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup sliced shallots
  • ¼ cup cranberry juice cocktail
  • 1 teaspoon Dijon mustard
  • ¼ cup olive oil, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • 2 tablespoons all-purpose flour
  • 1 ¼ teaspoons dried thyme, divided
  • + 8 more ingredients
    • 1 ripe red Anjou pear, thinly sliced
    • ¾ teaspoon salt, divided
    • 1 tablespoon cider vinegar
    • 1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
    • ¾ teaspoon brown sugar
    • 1 ½ teaspoons minced fresh garlic, divided
    • ¼ cup dried cranberries
    • 6 cups baby spinach leaves

1. Combine vinegar, mustard, sugar, 1/2 teaspoon garlic, and 1/4 teaspoon thyme; set aside. 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....

View full recipe at My Recipes

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