Pork Tenderloin, Pear, and Cranberry Salad

1 T cider vinegar
1 t Dijon mustard
3/4 t brown sugar
1 1/2 t minced fresh garlic, divided
1 1/4 t dried thyme, divided
1 pound pork tenderloin, trimmed and cut crosswise into 1/4 in thick slices
3/4 t salt, divided
3/4 t freshly ground black pepper, divided
2 T all-purpose flour
1/4 cup olive oil, divided
1/4 cup sliced shallots
1/4 cup dried cranberries
1/4 cup cranberry juice cocktail
6 cups baby spinach leaves
1 ripe red Anjou pear, thinly sliced

1. Combine vinegar, mustard, sugar, 1/2 t garlic, and 1/4 t thyme; set aside.
2. Combine pork and remaining 1 t garlic, remaining 1 tsp thyme, 1/2 t salt, and 1/2 t pepper; toss well to coat. Sprinkle pork mixture with flour; toss well. Let stand 5 min.
3. Heat 1 T oil in a medium saucepan over med heat. Add shallots to saucepan; cook 3 min or until shallots are tender and lightly browned, stirring occasionally. Add cranberries and juice; cook until liquid is reduced to 2 T. Reduce heat to med-low. Add vinegar mix; cook 1 min. Gradually add 1 T oil, remaining 1/4 t salt, and remaining 1/4 t black pepper, stirring well with a whisk. Cover and keep warm.
4. Heat 1 T oil in a large nonstick skillet over med-high heat. Add half of pork to skillet; cook 3 min or until browned, turning once. Remove pork from skillet. Repeat procedure with remaining 1 T oil and remaining pork. Toss pork with 1 T warm cranberry mixture.
5. Combine spinach and pear in a large bowl. Drizzle with remaining cranberry mix; toss well to coat. Top salads evenly with pork.

Yield: 4 servings.