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In a large bowl, combine spinach, cucumber and onion; set aside. Cut pork tenderloin crosswise into 1/4-inch-thick slices, sprinkle with salt and pepper. In a large skillet, heat 1 tablespoon oilovermedium-high heat. Add pork and cook for 2 to 3 minutes or until meat is just slightly pink in center, turning once. Add pork to the bowl with spinach mixture; set aside.
For dressing, in the same skillet, heatthe remaining 1 tablespoon oil over medium heat. Addshallot, cook and stir about 2 minutes, or until tender. Add vinegar and maple syrup. Simmer, uncovered, for 1 1/2 to 2 minutes or until slightly thickened. Season to taste with additional salt and pepper. Pour dressing over spinach mixture, toss to coat. Arrange salad on serving plates. Top with cheese and almonds.