Pecan-Crusted Pork Tenderloin and Spinach Salad

Spinach Salad with Apple and Maple Vinaigrette

recipe adapted from Byerly and Lund's Cookbook

Maple-Cider Vinaigrette

• 3 TB. cider vinegar
• 1/4 cup pure maple syrup
• 1 tsp. apple pie spice 
• 1/8 tsp. dry mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

Salad

• 1 small package fresh baby spinach or mixed greens
• 2 Gala or Honey Crisp apples, thinly sliced
• 1/2 small red onion, thinly sliced
• 3/4 cup dried cranberries or cherries
• 1 prepared package glazed pecans
• 1 (4-oz.) package crumbled goat cheese or Feta

Preparation
Vinaigrette: Whisk together cider vinegar and next 5 ingredients. Gradually whisk in oil until well blended.
Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans and goat cheese. Serve salad with any remaining vinaigrette.
Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

) 

Pecan-Crusted Pork Tenderloin with Balsamic Strawberry Sauce

Cook's notes:The original recipe is from  http://www.foodnetwork.com/

The recipe was advertised as an appetizer over herbed cream cheese crostini. I used the basic recipe as a entree. Chicken cutlets could be substituted for the pork.

Serves 6

Ingredients:

• 1 cup ground pecans
• 1 cup bread crumbs (I used whole wheat bread-2 slices)
• 2 TB. brown sugar
• 1/2 tsp. of each; thyme, Rosemary, parsley, herbes de Provence
• optional 1/8 tsp. red pepper flakes
• 2 large eggs
• 2 LBS. pork tenderloin

Directions:

• In a food processor pulse bread slices, add in pecans, salt/pepper, spices and pulse again
• Place crumb mixture in a shallow bowl
• In a separate bowl whisk 2 eggs
• Dredge pork first in egg mixture, then crumb mixture and place in a baking pan or rimmed cookie sheet that has been greased
• Cover with foil and bake at 350 degrees for 30 minutes, turn and bake another 15 minutes or until meat is done
• Let meat rest 10 minutes before serving

Balsamic Strawberry Sauce

Ingredients:

• 2 cups chopped fresh strawberries
• 2 TB. sugar
• 2 TB. balsamic vinegar
• 2 TB. cornstarch
• 2 minced garlic cloves
• 1/3 cup chicken broth
• 1/3 cup strawberry preserves

Directions:

• Saute minced garlic cloves in 1 TB olive oil-2-3 minutes
• Add to pan 1 cup sliced strawberries, sugar and vinegar
• Bring to a boil over medium high heat, reduce heat and simmer 5 minutes, stirring frequently
• In a small bowl combine cornstarch and chicken broth, stir until smooth
• Add to strawberry mixture on stove and whisk till blended
• Stir in strawberry preserves and bring to a boil, reduce heat and cook till thickened
• Add in remaining 1 cup sliced strawberries and cool to room temperature before serving or refrigerate until needed    

Suggested side: haricot (thin) green beans mixed with sauteed mushroom and almonds