In a large bowl, combine spinach, cucumber, and onion; set aside. Trim pork tenderloin. Cut pork tenderloin crosswise into 1/4-inch-thick slices. Season slices with salt and pepper. In a large skillet cook pork in 1 tablespoon of the hot oil over medium-high heat for 2 to 3 minutes or until meat is just slightly pink in center, turning once. Add pork to bowl with spinach mixture; set aside.

For dressing, in the same skillet cook and stir the shallot in the remaining 1 tablespoon hot oil over medium heat about 2 minutes or until tender. Add vinegar and maple syrup. Simmer, uncovered, for 1-1/2 to 2 minutes or until slightly thickened. Season to taste with additional salt and pepper. Pour dressing over spinach mixture, toss to coat. Arrange salad on serving plates. Top with cheese and almonds. Makes 4 main-dish servings.