Pork & Spinach Salad
- 1 pound pork tenderloin, fat trimmed
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and freshly ground black pepper
- 1/2 cup whole-wheat couscous
- 6 whole dried figs, chopped
- 1 cup red grapes, cut in half
- 2 ounces aged pasteurized goat cheese, crumbled
- 1/4 cup honey
- 1/3 cup balsamic vinegar
- 12 cups spinach leaves, washed
1. Heat grill to medium or oven to 375 degrees F. Brush tenderloin with olive oil, then rub with cumin, coriander and several pinches of salt and pepper; grill or roast tenderloin on a foil-lined baking sheet in oven for 8 minutes on one side. Turn; cook for another 7 to 8 minutes, or until rosy but cooked through. Remove tenderloin from grill or oven; let stand for 1 minute, then cut into 1/2-inch-thick slices.
2. While pork cooks, bring 1 cup water to a boil in a medium saucepan. Add couscous, stir and turn off heat. Cover saucepan; let couscous rest for 10 minutes. Fluff couscous with a fork; transfer to a medium bowl. When cool, add figs, grapes and goat cheese.
3. Whisk together honey and balsamic vinegar in a small bowl until honey dissolves. Pour half the dressing over couscous; gently toss to mix. Season with salt and pepper. Divide spinach among four large plates. Top with a portion of couscous mixture, followed by pork slices. Drizzle with remaining dressing.