Thursday, May 27, 2010

pork tenderloin, pear, and cranberry salad

oh my goodness, this was PHENOMINAL!

1 T cider vinegar
1 t dijon mustard
3/4 t brown sugar
1 1/2 t minced garlic, divided
1 1/4 t dried thyme, divided
1 lb ork tenderloin, trimmed and cut crosswise into 1/4 inch thick slices
3/4 t salt, divided
3/4 t pepper, divided
2 T flour
1/4 c olive oil, divided
1/4 cup sliced shallots
1/4 c dried cranberries
1/4 c cranberry juice
6 c baby spinach
1 ripe pear, thinly sliced


1. combine vinegar, mustard, sugar, 1/2 t garlic, 1/4 t thyme. set aside.

2. combine pork and remaining 1 t garlic, remaining 1 t thyme, 1/2 t salt, 1/2 t pepper, toss well to coat. sprinkle pork mixture with flour; toss well. let stand 5 minutes.

3. Heat 1 T oil in 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 T (about 2 minutes). reduce heat to medium low. add vinegar mixture; cook 1 minute. gradually add 1 T oil, remaining 1/4 t salt, and remaining 1/4 t pepper. stirring well with a whisk. cover and keep warm.
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4. heat 1 T oil in a large skilet over medium high heat. add pork to skillet, cook 3 minutes or until browned, turning once. remove pork from skillet. repeat procedure with any remaining pork. toss pork with 1 T 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.
from cooking light.



this has to be one of the best meals i've made in a long time! perfect rations, perfectly healthy, and perfectly delicious!!

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