A satisfying, but quick dinner salad with fresh spinach, crisp apples, candied pecans, and a juicy pork tenderloin, all drizzled with a mustard maple dressing.
Course: dinner, Lunch
Keyword: dinner, easy lunch, pork, salad
Author: Mikayla M
1 - 1.5 lbpork tenderloin
1cupmaple mustard vinaigrette*
Preheat your oven to 350°F and place a large, oven safe skillet over medium high heat to get hot.
Combine 3/4 tsp of salt, pepper and paprika in a bowl and stir to mix.
Pat your pork tenderloin dry and apply the seasoning mixture, rubbing it in generously. Once pan is hot, add the oil, swirl the pan to coat it, and place in your pork tenderloin. Allow to sear on all sides, about 8 minutes total.
Meanwhile, combine your ginger, powdered sugar, remaining 1/2 tsp of salt, and water in a small bowl to form a syrup. Add in the pecans and toss to coat completely.
When pork is seared, remove from heat and move the tenderloin to the side of the pan. Pour in the coated pecans on the other side, pressing into an even layer. Place in preheated oven for 15 minutes.
Wash your spinach, make your dressing (please see recipe notes at bottom), and dice your apple into small cubes.
When pork and pecans are finished, remove from oven. Pork should be between 145°F and 160°F. Place on a plate or cutting board to rest for 5 minutes.
Transfer the pecans to a plate in a single layer to cool and harden.
Arrange spinach on a platter or 4 dinner plates. Top with apples and the candied pecans when they're cool.
Slice your pork tenderloin and arrange on salad. Drizzle with a generous serving of dressing and enjoy.