"Sauteed pork is served with crisp sliced pear and walnuts over a bed of fresh spinach and drizzled with balsamic vinaigrette." — mwmaleski
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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 this Maple-Balsamic dressing http://allrecipes.com/Recipe/Maple-Balsamic-Vinaigrette/Detail.aspx, which is a perfect combination of sweet & tangy! I also added sliced avocado's, 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.
* 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
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This creamy, tangy salad has a delicious crunch from the pecans.
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