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Sauteed Pork & Pear Salad
Date added: December 15, 2007
- Servings: 4 change
- Calories per serving: 228
- Prep time: 15
- Cook time: 15
Ingredients
- 8 ounce-weight pork, boneless top loin roast or pork tenderloin
- 1/2 tsp spice, pepper, black, ground
- 1/2 tsp sage, ground
- 1 cooking spray, 1/3 sec spray
- 1/4 cup nuts, hazelnuts, chpd
- 1/2 cup pineapple juice, +vit c, cnd
- 1 tbsp oil, olive, extra virgin
- 1 tsp honey, amber
- 2 tsp mustard, dijon
- 6 cup salad field greens torn, mixed
- 2 pears cored and sliced
Recipe Method
1. Trim fat from pork. Cut pork across grain into thin bite-size strips. Sprinkle with pepper and sage. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add pork. Cook and stir for 2 to 3 minutes or until meat is slightly pink in centre. Add nuts. Cook and stir for 30 seconds more. Remove meat mixture, cover and keep warm.
2. For dressing, in the same skillet combine pineapple juice, oil honey and
3. Divide greens among 4 shallow bowls or dinner plates. Arrange pears on greens. Top with pork mixture and drizzle with dressing. Serve immediately.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 228 | 11% |
| Fat 12g | 18% |
| Cholesterol 31mg | 10% |
| Sodium 116mg | 5% |
| Carbohydrates 18g | 11% |
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