1. Heat broiler. Place pork in large plastic food-storage bag or shallow dish. In 1-cup measuring cup or small bowl, combine 1/2 cup raspberry vinaigrette, 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour over pork in bag or in dish; marinate at room temperature 20 minutes.
2. Remove pork from bag or dish and place on broiler pan; discard remaining marinade. Broil 4 inches from heat 10 minutes. Turn pork over; broil 10 minutes. Turn again and broil another 10 minutes or until instant-read thermometer registers 145 degrees F. Let pork stand 10 minutes (temperature will rise to 160 degrees F while standing).
3. Place baby spinach salad with almonds and cranberries in large salad bowl. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
4. Cut pork into 1/4-inch-thick slices. Toss spinach with 1/2 cup raspberry vinaigrette. Arrange pork slices over salad. Serve with remaining vinaigrette. Makes 4 servings.