SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sauteed Pork and Pear Salad

Makes: 4 servings
Start to Finish 30 mins
Sauteed Pork and Pear Salad
Ingredients
  • 8  ounces  boneless pork top loin roast or pork tenderloin
  • 1/2  teaspoon  black pepper
  • 1/2  teaspoon  dried sage, crushed
  • 2  tablespoons  olive oil
  • 1/4  cup  coarsely chopped hazelnuts or almonds, toasted
  • 1/2  cup  unsweetened pineapple juice
  • 1  tablespoon  honey
  • 2  teaspoons  Dijon-style mustard
  • 1 8  ounce package  torn, mixed salad greens (about 7 cups)
  • 2  medium pears, cored and sliced
Directions

1. 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.

2. 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.

3. Divide salad greens among 4 shallow bowls or dinner plates. Arrange pears on greens. Top with meat mixture and drizzle with dressing. Serve immediately. Makes 4 servings.

Nutrition Facts (Sauteed Pork and Pear Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 282,
  • Fat, total (g) 15,
  • chol. (mg) 33,
  • sat. fat (g) 2,
  • carb. (g) 24,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 18,
  • pro. (g) 14,
  • vit. A (IU) 146,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 45,
  • Potassium (mg) 458,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Vegetables () 1,
  • Fruit () 1,
  • Lean Meat () 2,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe