1/2 teaspoon ground cumin
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1 (1 lb.) pork tenderloin
1 tablespoon olive oil
1 package DOLE® Perfect Harvest™ Salad Kit
1 ripe pear, peeled, cored and diced
8 to 12 cherry tomatoes, cut in half

Preheat oven to 350°F.

Combine cumin, seasoned salt and black pepper in small bowl. Sprinkle seasoning mixture over pork tenderloin.

Cook pork in oil in large oven-proof skillet over medium-high heat for 5 to 7 minutes, turning once or until browned on both sides. Place pork, in skillet, in oven; roast 10 to 15 minutes or until pork is no longer pink in center (160°F). Remove from oven. Cover loosely with aluminum foil; let stand 10 minutes. Cut crosswise into thin slices.

Combine all ingredients in salad kid except apple cider vinaigrette in large bowl. Add diced pear. Toss with vinaigrette.

Divide salad mixture on 4 large plates. Arrange cooked pork slices and tomatoes on each salad.