Spinach, Orange and Sweet Onion Salad With Roasted Pork Tenderloin

10 ounces fresh spinach

5 tablespoons olive oil

1 sweet onion (like Vidalia), thinly sliced

3/4 cup chopped walnuts

3 tablespoons red wine vinegar

1 teaspoon honey

Salt and pepper, to taste

2 navel oranges

One 1-pound roasted pork tenderloin

Clean and coarsely chop fresh spinach and divide among 4 large dinner plates.

Heat 1 tablespoon olive oil in skillet over medium-high heat, saute sliced onion and walnuts until onion is tender, about 4 to 5 minutes. Remove from heat.

In small bowl, whisk together red wine vinegar, remaining olive oil, honey and salt and pepper to taste. Toss 1 tablespoon of dressing with onion mixture. Evenly distribute onion mixture atop beds of spinach. Peel and thinly slice navel oranges, cut slices into quarters.

Slice roasted tenderloin and arrange with the orange on top of onions. Drizzle with remaining dressing. Serve immediately.

Serves four.

Chef Susan Goss from "The Pork Kitchen Companion"