Pork And Tangerine Salad

• 2 teaspoons olive oil
• 1 clove garlic crushed
• 2 teaspoons dijon mustard
• 1 pork tenderloin about 1 lb
• 6 ounces baby spinach leaves
• 2 tangerines peeled, segments halved lengthwise
• 1 red onion small, thinly sliced
• 1/2 cup mint leaves
• 2 tablespoons toasted pine nuts
• 1 tangerine
• 2 tablespoons juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1 teaspoon 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, garlic, mustard, pork tenderloin, baby spinach, tangerines, red onion, mint leaves, nuts, tangerine, juice, extravirgin olive oil, red wine vinegar, honey, mustard

Taken from www.yummly.com/recipe/Pork-and-Tangerine-Salad-1401819 (may not work)