Garlic and Rosemary Pork Tenderloin & Spinach Salad with Asian Pear-Maple Vinaigrette


Finally, finally it’s cooling down enough to use the oven for dinner! We’re still trying to make use of the Asian Pears that are in abundance at our market, so we decided to toss them in a vinaigrette sweetened with maple syrup and seasoned with fresh tarragon. They made the perfect addition to a fresh spinach salad. Our market  also had lovely looking pork tenderloins that were very small; perfect for two.

For the Pork:

1 small pork tenderloin
1 clove of garlic, chopped
3 sprigs of rosemary
Worcestershire sauce to taste
olive oil
salt
pepper

  • Preheat oven to 400 degrees.
  • Season tenderloin with ample salt and pepper. Oil a baking dish with olive oil and place tenderloin in dish. Rub chopped garlic and rosemary into the tenderloin. Coat exposed surfaces of tenderloin with Worcestershire sauce.
  • Place in oven. Bake for 15-20 minutes or until done.

    For the Salad:

    2 TBS. olive oil
    1 TBS. cider vinegar
    1 TBS. maple syrup
    1/2 TBS. chopped fresh tarragon
    1 tsp. whole grain mustard
    1/4 tsp. salt
    1/2 an Asian pear, cored and cut into matchsticks
    a few handfuls of baby spinach

    • In a small jar (or use an almost-empty mustard jar and omit the tsp. of mustard), combine the ingredients for the dressing, except the pear, and shake. Transfer to a bowl and add the pear matchsticks. Spoon on top of fresh baby spinach leaves.


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