Warm Spinach Salad With Pork And Pears

• Cooking spray
• 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 slices
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 3 tablespoons water
• 3 tablespoons sherry vinegar or red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 2 cups thinly sliced Anjou or Bartlett pear (about 2)
• 1/4 cup golden raisins
• 1 (5-ounce) package baby spinach
• 2 tablespoons crumbled blue cheese

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add pork to pan; cook 4 minutes on each side or until browned.
2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, 3 tablespoons water, vinegar, and oil in a small bowl, stirring with a whisk.
3. Combine pear, raisins, and spinach in a large bowl; toss well. Arrange 2 cups spinach mixture on each of 4 plates, and drizzle evenly with vinegar mixture. Top each serving with 3 pork slices and 1 1/2 teaspoons cheese.

cooking spray, pork tenderloin, salt, black pepper, water, sherry vinegar, extravirgin olive oil, bartlett, golden raisins, baby spinach, blue cheese

Taken from www.myrecipes.com/recipe/warm-spinach-salad-with-pork-pears (may not work)