Spicy Pork & Spinach Salad

I cobbled this together from several recipes.

Spicy Pork & Spinach Salad

1 (1pound) pork tenderloin, trimmed
1-2 T Paprika Spice Blend (below)
1 bag baby spinach
Toasted pecans or walnuts
Crumbled goat cheese
1 red ripe pear, cored and thinly sliced
Pomegranate dressing (below)

Preheat oven to 500.
Rub spice blend over port.  Place pork in a roasting pan lined with aluminum foil (you'll be glad you did) an sprayed with cooking spray.  Bake at 500 for 20 minutes or until a thermometer registers 155.

Let pork rest for 10 minutes, then slice into 1/4" slices.  Place spinach onto serving plates, top with several slices of pork, pecans, goat cheese and pear slices.  Add dressing to taste.

Paprika Spice Blend

1/4 cup paprika
2 T salt
2 T ground cumin
2 T brown sugar
2 T chili powder
2 T ground black pepper
1 T garlic powder

Combine all ingredients; store in an airgight container.  Yields about 1 cup.

Pomegranate Dressing

2 T cider vinegar
2 t Dijon mustard
1 1/2 t brown sugar
1 t minced garlic
1/2 t thyme
1/2 cup thinly sliced shallots
1/2 cup olive oil, divided
1/2 t salt
1/2 t freshly ground pepper
1/2 cup pomegranate juice

Combine vinegar through thyme and set aside.  Heat 2 T olive oil in a medium saucepan over medium heat.  Add shallots and cook until soft and slightly browned.  Add pomegranate juice and cook until reduced to about 4 tablespoons.  Reduce heat to medium low and add vinegar mixture.  Cook one minute.  Gradually whisk in 2 T oil, salt and pepper.  Cover and keep warm until ready to use.