Pork: Pork and Pear Salad
Shared with me by: Dee S (friend)
Ingredients
- 8 oz. boneless pork top loin roast or pork tenderloin
- 1/2 t. black pepper
- 1/2 t. dried sage, crushed
- 2 Tbls olive oil, divided
- 1/4 c. coarsely chopped hazelnuts or almonds, toasted
- 8 oz. pkg. torn, mixed salad greens (about 7 cups)
- 2 medium pears, cored and sliced
Dressing
- 3/4 c. unsweetened pineapple juice
- 1-1/2 Tbls. honey
- 3 t. Dijon-style mustard
Instructions
Trim fat from meat. Cut meat across the grain into thin, bite-size strips. Sprinkle with black pepper and sage.
In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add meat. Cook and stir for 2 to 3 minutes or until meat is slightly pink in the center. Add nuts. Cook and stir for 30 seconds more. Remove meat mixture. Cover and keep warm.
For dressing, in the same skillet combine the remaining 1 tablespoon oil, the pineapple juice, honey, and mustard. Cook and stir just until bubbly, scraping up any crusty, browned bits from bottom of skillet.
Divide salad greens among 4 shallow bowls or dinner plates.
Arrange pears on greens. Top with meat mixture and drizzle with dressing.
Serve immediately.
NOTE: Can substitute sautéed apple slices instead of pears, plus added asparagus.