Warm Pork and Pear Salad Recipe

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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
Recommended: 36 Ways to Love Toast
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Cook: 20 min.

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

Nutritional Facts

1-3/4 cups: 680 calories, 49g fat (8g saturated fat), 83mg cholesterol, 548mg sodium, 27g carbohydrate (16g sugars, 6g fiber), 36g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Warm Pork and Pear Salad in Taste of Home Christmas Annual Annual 2009, p59

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