Smart Miso-Cranberry Pork Tenderloin

• Add garlic, cranberries, half the vinegar, half the miso concentrate, 1/2 tsp (1 tsp) clementine zest, 2 tbsp (4 tbsp) clementine juice, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water to a small bowl. Stir to mix. (NOTE: This is your glaze!)
• Add remaining miso concentrate, remaining zest, remaining juice, remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix. (NOTE: This is your dressing!)

• Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
• While pan heats, pat pork tenderloin dry with paper towels. Season with salt and pepper.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 6-8 min per side.

• Add glaze mixture and 1 tbsp (2 tbsp) butter to pork, then flip to coat. Reduce heat to medium.
• Cover and cook, flipping halfway through, until glaze has thickened slightly and pork is cooked through, 5-7min.** (TIP: If glaze reduces too quickly, add water 1-2 tbsp at a time.)

• Add spinach, spring mix, carrots, cashews and clementine segments to bowl with dressing. Toss to coat.
• Thinly slice pork.
• Divide salad and pork between plates.
• Add any pork juices to pan with glaze. Spoon cranberries and any remaining glaze in pan over pork.

If you've opted to get pork tenderloin, prepare and sear it in the same way the recipe instructs you to prepare and sear the pork chops. Increase sear time to 6-8 min.