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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 29 2020

Main Course Salads - Pork, Pear and Walnut Salad


image from allrecipes.com

    1 tablespoon olive oil
    1 pound pork tenderloin, cut into 1 inch cubes
    1 tablespoon chopped fresh parsley
    1 (10 ounce) bag fresh spinach leaves
    1 Asian pear, cored and sliced
    1/4 cup chopped walnuts
    1/2 cup balsamic vinaigrette salad dressing, or to taste

Heat the oil in a large skillet over medium-high heat. Add the pork and parsley; cook and stir until pork is browned on the outside, and cooked through. Remove from the heat and set aside.
    
Make a bed of spinach on individual serving plates or on a large platter. Arrange slices of pear over the spinach. Top with the cooked pork and sprinkle with walnuts. Drizzle the balsamic vinaigrette over the whole salad.