Ingredients
8 cups baby spinach leaves
1 1/2 pieces peeled, chopped cucumber
1/3 cup red onion
12 ounces Pork Tenderloin sliced into 1/4" thick
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons finely chopped shallot
1/4 cup cider vinegar
1/4 cup maple syrup
1/4 cup sliced almonds, toasted
Preparation
In a large bowl combine spinach, cucumber, & onion.
Sprinkle meat with salt & pepper
In a large skillet heat 1 Tbsp. of the oil over med-high heat. Add meat; cook 2-3 min. or unitl slighly pink in the middle. Turn once.
Add 1 Tbsp. olive oil over med heat. Add shalllot cookk & stir 2 min. or until tender. Stir in vinegar & maple syrup. Simmer, uncovered 2 min. or until slightly thickened. Season to taste with salt & pepper.
