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Sauteed Pork & Pear Salad

Makes: 4 servings
Start to Finish 30 mins
Sauteed Pork & Pear Salad
  • 8  ounces  boneless pork top loin roast or pork tenderloin
  • 1/2  teaspoon  black pepper
  • 1/2  teaspoon  dried sage, crushed, or 1-1/2 teaspoons snipped fresh sage
  •  Nonstick cooking spray
  • 1/4  cup  coarsely chopped hazelnuts or almonds, toasted
  • 1/2  cup  unsweetened pineapple juice
  • 1  tablespoon  olive oil
  • 1  tablespoon  honey
  • 2  teaspoons  Dijon-style mustard
  • 6  cups  torn mixed salad greens
  • 2  medium  pears, cored and sliced

1. Trim fat from pork. Cut pork across the 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 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 pineapple juice, oil, honey, and Dijon-style mustard. Cook and stir just until bubbly, scraping up any crusty browned bits from bottom of the skillet.

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

Nutrition Facts (Sauteed Pork & Pear Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 260,
  • Fat, total (g) 12,
  • chol. (mg) 31,
  • sat. fat (g) 2,
  • carb. (g) 25,
  • fiber (g) 4,
  • pro. (g) 15,
  • sodium (mg) 92,
  • Vegetables () 2,
  • Fruit () 1,
  • Very Lean Meat () 2,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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