Two Fall Salads: The Recipes

Warm Spinach and Pork Salad with Waldorf Flavorings Serves 4 1 pork tenderloin (about 1 pound) cut crosswise into 12 medallions 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided Salt and ground black pepper 1 large crisp apple, cored and cut into medium dice 2 celery stalks, cut into medium dice 1/4 large red