Pork Tenderloin, Pear, and Cranberry Salad

This hearty dinner salad is a fresh and flavorful dish with a sweet hint of cranberry on top of savory pork tenderloins.
Combine vinegar, mustard, sugar, 1/2 teaspoon garlic and 1/4 teaspoon thyme; set aside.Combine the pork with the remaining 1 teaspoon garlic, remaining 1 teaspoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix well to coat. Sprinkle the pork mixture with flour; mix well. Let stand for 5 minutes.Heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Add the shallots to the pan; cook for 3 minutes or until the shallots are soft and lightly browned, stirring occasionally. Add the cranberries and juice; cook until the amount of liquid is reduced to 2 tablespoons (about 2 minutes). Reduce heat to medium-low. Add the vinegar mixture; cook for 1 minute. Gradually add 1 tablespoon of oil, the remaining 1/4 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper, stirring well with a whisk. Cover and keep warm.Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add half of the pork to the skillet; cook for 3 minutes or until lightly browned, turning once. Remove the pork from the pan. Repeat with the remaining 1 tablespoon of butter and the remaining pork. Combine the pork with 1 tablespoon of the warm cranberry mixture.Combine the spinach and pears in a large bowl. Drizzle with the remaining cranberry mixture; mix well to coat. Place about 2 cups of the spinach mixture on each of the 4 plates; top evenly with the pork.