Ingredients
| 3 | tablespoons apricot preserves |
| 3 | tablespoons whole-grain mustard |
| 2 | tablespoons olive oil, divided |
| 1 | (1.5-pound) package HORMEL® Seasoned Pork Loin Filet, such as Peppercorn or Herb Dry Seasoned |
| 1 | tablespoon red wine vinegar |
| 4 | cups baby spinach |
| 1 | cup cherry tomatoes, halved |
| ½ | cup thinly sliced pickled red onion, if desired |
Directions
In small bowl, combine apricot preserves and mustard. Reserve 1 tablespoon of mixture for the dressing.
Preheat multi-cooker to “sauté” setting. Add 1 tablespoon olive oil. Place the pork loin filet in multi-cooker. Sear on all sides 5 to 7 minutes. Carefully spread remaining apricot mixture over pork. Place lid on multi-cooker. Seal and make sure the valve is set to “sealing”. Cancel “sauté” function, then select “manual”. Set timer to 7 minutes. Once the pork loin filet is done cooking, let the multi-cooker naturally release 7 minutes. Carefully, force the remaining steam out of the multi-cooker and remove lid. Transfer to a cutting board and let rest 5 minutes. Slice pork loin filet into 1-inch thick slices.
In large bowl, whisk together remaining 1 tablespoon olive, vinegar and reserved 1 tablespoon apricot mixture. Add spinach and tomatoes; toss to coat. Divide salad among 4 plates. Top with sliced pork and red onions, if desired.