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Pork And Pear Salad

Diabetic.Foodie's picture
Ingredients
  Boneless pork top loin roast/Pork tenderloin 8 Ounce
  Dried sage 1⁄2 Teaspoon, crushed
  Black pepper 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
  Chopped hazelnuts/Coarsely chopped almonds 1⁄4 Cup (4 tbs), toasted (Filberts)
  Unsweetened pineapple juice 1⁄2 Cup (8 tbs)
  Honey 1 Tablespoon
  Dijon-style mustard 2 Teaspoon
  Torn up mixed salad greens 8 Ounce (1 Package)
  Pears 2 Medium, cored and sliced
Directions

Trim any fat from meat.
Cut meat into thin bite-size strips.
Sprinkle with sage and pepper.
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 center.
Add nuts; cook and stir for 30 seconds more.
Remove meat mixture from skillet.
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 brown bits on bottom of skillet.
Divide salad greens among 4 dinner plates.
Arrange the pears on top of greens.
Top with the meat mixture and drizzle with dressing.

Recipe Summary

Course: 
Side Dish
Method: 
Saute

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