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Warm Pork and Pear Salad

 Warm Pork and Pear Salad
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
4 ServingsPrep: 35 min. Cook: 20 min.


  • 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


  • 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.

2 of 2

Warm Pork and Pear Salad (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.