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Warm Pork and Pear Salad Recipe

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Convenient items—like a salad mix and marinated pork loin—are the secret to this speedy salad that's tossed with a flavorful sweet-and-sour dressing.—Patricia Harmon, Baden, Pennsylvania

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Warm Pork and Pear Salad Recipe

Prep: 35 min. Cook: 20 min.

Yield: 4 Servings

35 20 55

Ingredients

1 cup sliced sweet onion
1 tablespoon plus 1/3 cup canola oil, divided
1/4 cup cider vinegar
1 teaspoon molasses
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 package (1.7 pounds) lemon-garlic center cut pork loin fillet
2 tablespoons canola oil
1 package (10 ounces) Italian romaine and radicchio salad mix
2 medium pears, sliced
1/2 cup seedless red grapes
1/2 cup coarsely chopped walnuts, toasted
1/2 cup crumbled Gorgonzola cheese

Directions

In a large skillet, cook onion in 1 tablespoon oil over medium heat for 10-15 minutes or until golden brown. Cool to room temperature.
Place onion and vinegar in a blender; cover and process until onion is chopped. Add the molasses, sugar, salt and pepper; cover and process until blended. While processing, gradually add remaining oil in a steady stream. Pour dressing into a microwave-safe bowl; set aside.
Cut pork into 1/4-in. slices. In a large skillet, cook pork in oil until no longer pink. Remove and cut into strips; keep warm.
Microwave dressing on high for 30-60 seconds or until warmed; whisk until blended. Toss salad mix with 1/2 cup dressing; place on a serving platter. Top with pears, grapes and pork. Drizzle with remaining dressing; sprinkle with walnuts and cheese. Serve immediately. Yield: 4 servings.

Nutritional Facts 1-3/4 cups equals 680 calories, 49 g fat (8 g saturated fat), 83 mg cholesterol, 548 mg sodium, 27 g carbohydrate, 6 g fiber, 36 g protein.

Originally published as Warm Pork and Pear Salad in Taste of Home Christmas Annual Annual 2009, p59

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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