Recipe: Maple-Pork Wilted Salad (using pork tenderloin)

MAPLE-PORK WILTED SALAD

8 cups fresh baby spinach or torn fresh spinach
1 medium cucumber, peeled, seeded, chopped (about 1 1/2 cups)
1/3 cup thin red onion wedges
12 ounces pork tenderloin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil, divided use
FOR THE DRESSING:
2 tablespoons finely chopped shallot
1/4 cup cider vinegar
1/4 cup pure maple syrup
FOR SERVING:
1/3 cup shredded smoked Gouda (or cheddar cheese)
1/4 cup toasted sliced almonds

In a large bowl combine spinach, cucumber and onion; set aside.

Trim pork tenderloin. Cut pork tenderloin crosswise into 1/4-inch thick slices. Season with salt and pepper.

In a large skillet cook pork in 1 tablespoon of hot oil over medium-high heat for 2 to 3 minutes or until meat is just slightly pink in center, turning once. Add pork to bowl with spinach mixture; set aside.

TO MAKE THE DRESSING:
In the same skillet cook and stir the shallot in the remaining 1 tablespoon hot oil over medium heat for about 2 minutes or until tender.

Add vinegar and maple syrup. Simmer uncovered for 1 1/2 to 2 minutes or until slightly thickened. Season to taste with additional salt and pepper.

TO SERVE:
Pour hot dressing over spinach mixture; toss to coat. Arrange salad on serving plates. Top with cheese and almonds.

Makes 4 main dish servings
Source: Better Homes and Gardens Anyone Can Cook