Pork Tenderloin, Pear, And Cranberry Salad

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1 tablespoon cider vinegar

1 teaspoon Dijon mustard

3/4 teaspoon brown sugar

1 1/2 teaspoons minced fresh garlic, divided

1 1/4 teaspoons dried thyme, divided

1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices

3/4 teaspoon salt, divided

3/4 teaspoon freshly ground black pepper, divided

2 tablespoons all-purpose flour

1/4 cup olive oil, divided

1/4 cup sliced shallots

1/4 cup dried cranberries

1/4 cup cranberry juice cocktail

6 cups baby spinach leaves

1 ripe red Anjou pear, thinly sliced

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