Apple Cranberry Autumn Salad with Pork Tenderloin

Ingredients

• 6 cup baby spinach
• 1 each large apple, thinly sliced
• 0.33 cup dried cranberries
• 0.33 cup pecans
• 0.33 cup crumbled goat cheese
• 1 each pork tenderloin, about 1 lb
• 1 tbsp extra virgin olive oil
• 1 tsp dried thyme
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 3 tbsp extra virgin olive oil (for the dressing)
• 1 tbsp apple cider vinegar (for the dressing)
• 1 tsp honey (for the dressing)
• 0.5 tsp Dijon mustard (for the dressing)
• 0.13 tsp cinnamon (for the dressing)
• 0.25 tsp salt (for the dressing)
• Pinch black pepper (for the dressing), to taste

Instructions

1. 1

   Heat oven to 400°F. Rub pork with oil and seasonings.

2. 2

   Sear in an oven-safe skillet for 2 to 3 minutes per side, then roast 12 to 18 minutes, until 145°F. Rest at least 5 minutes and slice.

   2 min
3. 3

   Toast pecans and combine with spinach, apple, cranberries and goat cheese.

4. 4

   Shake dressing ingredients, toss with salad and top with pork.