Pork and Spinach Salad
Ingredients
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1 pound pork tenderloin , fat trimmed
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2 tsps olive oil
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1 tsp ground cumin
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1 tsp ground coriander
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Salt and freshly ground black pepper
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1/2 cup whole-wheat couscous
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6 whole dried figs , chopped
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1 cup red grapes , cut in half
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2 ounces aged pasteurized goat cheese, crumbled
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1/4 cup honey
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1/3 cup balsamic vinegar
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12 cups spinach leaves , washed
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Heat grill to medium or oven to 375° F. Brush tenderloin with olive oil, then rub with cumin, coriander and several pinches of salt and pepper; grill or roast tenderloin on a foil-lined baking sheet in oven for 8 minutes on one side. Turn; cook for another 7 to 8 minutes, or until rosy but cooked through. Remove tenderloin from grill or oven; let stand for 1 minute, then cut into 1/2-inch-thick slices.
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While pork cooks, bring 1 cup water to a boil in a medium saucepan. Add couscous, stir and turn off heat. Cover saucepan; let couscous rest for 10 minutes. Fluff couscous with a fork; transfer to a medium bowl. When cool, add figs, grapes and goat cheese.
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Whisk together honey and balsamic vinegar in a small bowl until honey dissolves. Pour half the dressing over couscous; gently toss to mix. Season with salt and pepper. Divide spinach among four large plates. Top with a portion of couscous mixture, followed by pork slices. Drizzle with remaining dressing.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.