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Nutrition Facts
Nutrition facts per serving:
- Calories 282
- Protein(gm)14
- Carbohydrate(gm)24
- Fat, total(gm)15
- Cholesterol(mg)33
- Saturated fat(gm)2
- Monosaturated fat(gm)10
- Polyunsaturated fat(gm)2
- Dietary Fiber, total(gm)4
- Sugar, total(gm)18
- Vitamin A(IU)146
- Vitamin C(mg)9
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)3
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)44
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)45
- Potassium(mg)458
- Calcium(DV %)40
- Iron(DV %)1
- Vegetables()1
- Fruit()1
- Lean Meat()2
- Fat()2
Sauteed Pork and Pear Salad
Ingredients
- 8 ounces boneless pork top loin roast or pork tenderloin
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried sage, crushed
- 2 tablespoons olive oil
- 1/4 cup coarsely chopped hazelnuts or almonds, toasted
- 1/2 cup unsweetened pineapple juice
- 1 tablespoon honey
- 2 teaspoons Dijon-style mustard
- 1 8 ounce package torn, mixed salad greens (about 7 cups)
- 2 medium pears, cored and sliced
Directions
Trim fat from meat. Cut meat across the grain into thin, bite-size strips. Sprinkle with black pepper and sage. 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 the center. Add nuts. Cook and stir for 30 seconds more. Remove meat mixture. 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 crusty, browned bits from bottom of skillet.
Divide salad greens among 4 shallow bowls or dinner plates. Arrange pears on greens. Top with meat mixture and drizzle with dressing. Serve immediately.
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