Ingredients
- 8 ounces boneless pork top loin roast or pork tenderloin
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried sage, crushed, or 1-1/2 teaspoons snipped fresh sage
- Nonstick cooking spray
- 1/4 cup coarsely chopped hazelnuts or almonds, toasted
- 1/2 cup unsweetened pineapple juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon-style mustard
- 6 cups torn mixed salad greens
- 2 medium pears, cored and sliced
Preparation
- Trim fat from pork. Cut pork across the grain into thin, bite-size strips. Sprinkle with pepper and sage. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add pork. 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 pineapple juice, oil, honey, and Dijon-style mustard. Cook and stir just until bubbly, scraping up any crusty browned bits from bottom of the skillet.
- Divide salad greens among 4 shallow bowls or dinner plates. Arrange pears on greens. Top with pork mixture. Drizzle with dressing. Serve immediately. Makes 4 servings.
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