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Pork, Pear and Walnut Salad

Pork, Pear and Walnut Salad


"Sauteed pork is served with crisp sliced pear and walnuts over a bed of fresh spinach and drizzled with balsamic vinaigrette."
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25 m servings 334 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. 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.
  2. 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.

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Read all reviews 9
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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 go...

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 g...

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 mar...

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 avo...

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 goo...

Simple, healthy, and delicious. Plus crazy fast! What more could I ask for in a salad? I used "Our Favorite Balsamic Vinaigrette" from this site and it was lovely together.

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...

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