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READY IN 25 mins

Pork, Pear and Walnut Salad

Read Reviews (5)

"Sauteed pork is served with crisp sliced pear and walnuts over a bed of fresh spinach and drizzled with balsamic vinaigrette." — mwmaleski

Ingredients Edit and Save

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Types of Cooking Oil

Original recipe makes 4 servings Change Servings

1 tablespoon olive oil
1 pound pork tenderloin, cut into 1 inch cubes
1 tablespoon chopped fresh parsley
1 (10 ounce) bag fresh spinach leaves

1 Asian pear, cored and sliced
1/4 cup chopped walnuts
1/2 cup balsamic vinaigrette salad dressing, or to taste

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Directions

Heat the oil in a large skillet over medium-high heat. Add the pork and parsley; cook and stir until pork is browned on the outside, and cooked through. Remove from the heat and set aside.
Make a bed of spinach on individual serving plates or on a large platter. Arrange slices of pear over the spinach. Top with the cooked pork and sprinkle with walnuts. Drizzle the balsamic vinaigrette over the whole salad.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 25 mins

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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!

—Kathryn

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Jun 30, 2009

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.

—Tizzie42

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5 Ratings

May 07, 2010

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.

—chatty scrapper

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Apr 12, 2010

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.

—BRANGIE

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Oct 23, 2007

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.

—Ron

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Nutrition

Calories
334 kcal
17%

Carbohydrates
9.9 g
3%

Cholesterol
74 mg
25%

Fat
21.6 g
33%

Fiber
3.2 g
13%

Protein
26.8 g
54%

Sodium
466 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork, Pear and Walnut Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 334
Calories from Fat: 195

% Daily Value *
Total Fat 21.6g 33 %
Saturated Fat 3.3g 17 %
Cholesterol 74mg 25 %
Sodium 466mg 19 %
** Potassium 917mg 26 %
Total Carbohydrates 9.9g 3 %
Dietary Fiber 3.2g 13 %
Protein 26.8g 54 %
Sugars 3.7g
** Vitamin A 135 %
** Vitamin C 37 %
** Calcium 11 %
** Iron 33 %
** Thiamin 116 %
** Niacin 100 %
** Vitamin B6 66 %
** Magnesium 36 %
** Folate 83 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.