Spinach Salad with Pork, Potatoes and Mozzarella

Total time: 30 minutes
   Pork tenderloin, sliced thickly and sautéed, makes a very tender addition to this spinach salad.

 Ingredients:

• 12oz (360gr) pork tenderloin
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 2 medium potatoes, (10oz, 300gr)
• 4 tsp olive oil, divided
• 10 little balls mozzarella about 2.5oz (75gr)
• 10 cherry tomatoes
• 6oz (180gr) fresh spinach, for salads
• Sherry Vinaigrette:
• 1 tsp Dijon-style mustard
• 1 1/2 tbs sherry vinegar
• 3 tbs good olive oil

 Instructions:

• Potatoes:
• Cut potatoes into bite-size cubes. 
• Heat 2 tsp oil in a medium skillet.  Add potatoes and sauté, medium heat, until well browned on all sides, tossing and stirring as needed for 20 - 25 minutes
• Pork: 
• Slice pork into 1/2" (1.25cm) thick slices.
• Sprinkle both sides with cumin, paprika and garlic.
• Heat remaining 2 tsp olive oil in a large, nonstick skillet. Add pork and sauté, medium-high heat, until cooked through, about 2 - 4 minutes per side.
• Remove and cover to keep warm.
• Vinaigrette: 
• Put mustard and vinegar in a small bowl and whisk to combine. 
• Slowly drizzle in olive oil, whisking constantly.  You may have to stop adding oil and just whisk - you don't want to see the oil separately, it should be incorporated as it goes in.
• Salad:
• Prepare spinach, wash and spin dry. 
• Cut cherry tomatoes in half. 
• Put spinach into a large bowl, tearing any large leaves. 
• Add 2 tbs vinaigrette and toss well to coat. 
• To finish: 
• Divide spinach and arrange on 2 plates. 
• Top with potatoes, tomatoes and cheese.
• Arrange pork around the edge of the salad and serve, remaining vinaigrette on the side.