Tenderloin Spinach Salad

1 (1 to 1 1/2 lb) package pork tenderloin , medium cut
1/3 c. honey mustard, divided
2 T dried, crushed roemary, divided
Salt and pepper, to taste
1 (9 to 10 oz or more) bag pre-washed fresh spinach (I always wash a second time)
1 medium red bell pepper, thinly sliced and cut into 1 inch pieces
1/2 c. sweetened dried cranberries
1/2 c. diced green onions
1/3 c. toasted pecan pieces (I do a coarse chop)
1 (4 oz.) container crumbled feta cheese
1/2 c. or more balsamic vinaigrette dressing

Preheat oven broiler. Place tenderloin pieces on broiler pan. Spread half of honey mustard over meat. Sprinkle with half of the rosemary, salt and pepper. Broil for 8 minutes. Remove the pan from the broiler, turn over the meat and repeat above process. Broil 8 additional minutes, or until done. Meanwhile, take stems off spinach and arrange on a large platter, or divide onto individual plates. Sprinkle with red pepper, cranberries, green onions and pecans. When meat is done, slice into thin pieces and divide onto plates, or place whole pork piece on center of each salad. Sprinkle feta on meat (it warms it up just a little), pour dressing on salad and serve. I always put the bottle of dressing on the table for those who want more.

(When it's hot I cook the pork in a non-stick skillet on the stove. It doesn't eat up the kitchen quite as much.)

Makes 4 servings.