Pork and Spinach Salad

Ingredients

• 1 pound pork tenderloin , fat trimmed
• 2 tsps olive oil
• 1 tsp ground cumin
• 1 tsp 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

Steps

1. Heat grill to medium or oven to 375° 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.