Recipe by mwmaleski
"Sauteed pork is served with crisp sliced pear and walnuts over a bed of fresh spinach and drizzled with balsamic vinaigrette."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pork tenderloin, cut into 1 inch cubes
chopped fresh parsley
1 (10 ounce) bag
fresh spinach leaves
Asian pear, cored and sliced
balsamic vinaigrette salad dressing, or to taste
This was a great recipe! I seasoned the pork with sea salt and ground pepper before cooking it. I also substituted pecans for walnuts as my husband doesn't care for walnuts. Then I added some goat cheese crumbles as was suggested in another review and it turned out fantastic!
I had leftover tenderloin that was marinated in balsamic marinade. I substituted mixed spring greens for the spinach and crisp apple for the asian pear. My family (all adults) thought it was great. Next time, I'm going to add a few goat cheese crumbles just for fun.
I forgot to pick up pears so I substituted a medium apple. And had some good aged gouda around that I added at the end. I used the Maple Balsamic dressing others mentioned and made some for marinating too. A plus is that my hubby who is not a big fan of either pork or vinaigrette dressings liked it.
Pretty darn good! I added fresh garlic to the pork when cooking, and used the Maple-Balsamic Vinaigrette dressing recipe, which is a perfect combination of sweet & tangy! I also added sliced avocados, Craisins and Feta.
Lacked flavor to a degree. Balsamic ruled as there was no spice added to the pork. Overall it was an agreeable dish but not 4* or 5* material.
This is a very good salad to use up leftover pork tenderloin. The recipe called for pan frying/cooking the pork, but I had a half loin left and it worked great in this recipe. The salad is good as written, but it was missing something. After eating about half of it, I added diced tomatoes, diced green onion and some feta cheese. My hubby and I thought it was what the salad needed. The salad is very good as written, hence my 4-star rating, but when I make it again, I will be adding my extras. This recipe has been sitting “faceless” since October 2007. Glad I could give it a “face”. I served this with ‘Parmesan Crusted Dinner Rolls’ from AR and we had a very enjoyable meal.
My family enjoyed this salad. I usually buy pre sliced tenderloins and this is a perfect recipe for them. I cook the tenderloin pieces in a little coconut oil, and sprinkle a little salt, pepper, and granulated garlic on them while cooking. I also add diced tomato and feta cheese to the salad and top it with the maple-balsamic vinaigrette on this site.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork, Pear and Walnut Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 195
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Make a healthy green salad loaded with fresh fruit and curried nuts.
This creamy, tangy salad has a delicious crunch from the pecans.
A green salad gets dressed up with sliced pears, candied pecans, and blue cheese.