Pork And Tangerine Salad

• 2 tsp olive oil
• 1 clove garlic, crushed
• 2 tsp Dijon mustard
• 1 None pork tenderloin (about 1 lb)
• 6 oz baby spinach leaves
• 2 None tangerines, peeled, segments halved lengthwise
• 1 small red onion, thinly sliced
• 1/2 cup mint leaves
• 2 tbsp toasted pine nuts
• None None FOR THE DRESSING
• 1 None tangerine, peel finely grated and 2 tbsp juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1 tsp Dijon mustard

1. Combine olive oil, garlic and mustard. Rub all over pork. Season to taste.
2. Preheat a grill pan or skillet on high heat. Cook pork 8-10 mins, turning, until well browned and cooked to desired doneness. Transfer to a plate. Let stand, loosely covered with foil, for 10 mins.
3. Combine spinach, tangerines, red onion and mint in a large salad bowl.
4. For the dressing, whisk all ingredients in a small bowl. Season to taste.
5. Thinly slice pork and add to salad. Drizzle dressing over salad and sprinkle with pine nuts.

olive oil, clove garlic, mustard, pork tenderloin, baby spinach, tangerines, red onion, mint leaves, nuts, dressing, tangerine, extravirgin olive oil, red wine vinegar, honey, mustard

Taken from recipes-plus.com/api/v2.0/recipes/27898 (may not work)