Directions:
- Combine vinegar, mustard, sugar, 1/2 teaspoon garlic, and 1/4 teaspoon thyme; set aside.
- 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.
- Heat 1 tablespoon oil in a 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 tablespoons (about 2 minutes). Reduce heat to medium-low. Add vinegar mixture; cook 1 minute. Gradually add 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper, stirring well with a whisk. Cover and keep warm.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of pork to skillet; cook 3 minutes or until browned, turning once. Remove pork from skillet. Repeat procedure with remaining 1 tablespoon oil and remaining pork. Toss pork with 1 tablespoon warm cranberry mixture.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.29 Kcal (1333 kJ) | ||
| Calories from fat | 148.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.47g | 25% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 548.47mg | 23% | |
| Potassium | 764.08mg | 16% | |
| Total Carbs | 16.41g | 5% | |
| Sugars | 8.24g | 33% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 26.03g | 52% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 3.2mg | 18% | |
| Calcium | 67.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 145.91 Kcal (611 kJ) | ||
| Calories from fat | 67.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 25% | |
|---|---|---|---|
| Cholesterol | 33.78mg | 25% | |
| Sodium | 251.42mg | 23% | |
| Potassium | 350.26mg | 16% | |
| Total Carbs | 7.52g | 5% | |
| Sugars | 3.78g | 33% | |
| Dietary Fiber | 0.94g | 8% | |
| Protein | 11.93g | 52% | |
| Vitamin C | 9.4mg | 34% | |
| Iron | 1.5mg | 18% | |
| Calcium | 30.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Pork Tenderloin with Sauteed Apples
Pork tenderloin (about 1 lb.), Salt, Pepper and 8 more.. -
Pork Medallions with Olive-Caper Sauce
Pork tenderloin, trimmed, Salt, Black pepper and 7 more.. -
Chicken Fricassee With Tarragon
Chicken pieces, bone-in, skin removed, Salt and 12 more.. -
Mushroom-Stuffed Bacon Wrapped Pork Tenderloins
Butter, Button mushroom, thinly sliced and 9 more.. -
Stuffed Chicken Breasts
Boneless skinless chicken breast halves and 13 more.. -
Crockpot BBQ Beef Sandwiches
Chuck roast , extra lean and boneless, Tomato ketchup and 8 more.. -
Pan Fried Tilapia With White Wine and Capers
Dry white wine, Tomato (chopped seeded ) and 13 more.. -
Turkey Cutlets With Balsamic-Brown Sugar Sauce
All-purpose flour, Dried thyme, Salt, Black pepper and 8 more.. -
Pork Tenderloin with Mango Salsa
Pork tenderloin, trimmed, Salt, divided, Black pepper and 8 more.. -
Tuscan Vegetable Soup (Ellie Krieger)
Low-sodium canellini beans, drained and rinsed, Olive oil and 13 more.. -
Bean Casserole
Olive oil, Onion, sliced, Carrot, sliced and 15 more..
Also Try
-
-
Pork Tenderloin Medallions and Balsamic Reduction
Olive oil, Minced shallots, Garlic clove, minced and 8 more.. -
Warm Turkey and Spinach Salad with Crispy Pancetta and Cranberry Vinaigrette
Poblano peppers, Chopped leftover cooked turkey and 10 more.. -
-
-
-
-
Blueberry and Prosciutto Salad
Prosciutto (4 oz.), Olive oil, divided, Champagne vinegar and 5 more.. -
Fruit and Vegetable Salad Supreme
Asparagus spears, cut into bite-size pieces, Sliced carrot and 5 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
