Maple Pork Spinach Salad

• 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

1. In a large bowl combine spinach, cucumber, & onion.
2. Sprinkle meat with salt & pepper
3. 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.
4. 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.

baby spinach leaves, cucumber, red onion, tenderloin, salt, black pepper, olive oil, shallot, cider vinegar, maple syrup, almonds

Taken from www.epicurious.com/recipes/member/views/maple-pork-spinach-salad-588cc31bd3855eda27a7a3cd (may not work)