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.
Preheat your oven to 350°F and start preheating a large skillet over medium high heat.
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.
Add the oil to the hot skillet and swirl the pan to coat it. 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.
Remove the skillet from heat and move the pork 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.
Prep your remaining salad components and make the dressing by combining all the ingredients in a jar and shaking vigorously until well mixed.
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 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.
Notes
For more information on a the dressing, please check out the full maple mustard vinaigrette post.Pork tenderloin cannot be substituted with pork loin. If you have a 2 pound or larger tenderloin, you're cooking time may be longer.To ensure the pork cooks evenly and quickly remove it from the fridge 20 minutes before cooking so it's not cold when it hits the pan.You can use pre-candied pecans. Simple skip the ginger, powdered sugar, and water ingredients and the steps for cooking them.