Pork And Pear Salad
|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)|
|Dijon-style mustard||2 Teaspoon|
|Torn up mixed salad greens||8 Ounce (1 Package)|
|Pears||2 Medium, cored and sliced|
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.