Mustard Greens Salad with Pork and Asian Pear

Leigh Beisch
4 servings (serving size: about 2 cups)


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1 (5-ounce) piece pork tenderloin, trimmed
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped scallions
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/2 teaspoon kosher salt
6 cups de-ribbed and chopped mustard greens
1/4 cup sliced pitted dates
1 Asian or Bosc pear, cored and cut into julienne strips


Sprinkle pork with black pepper. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook 2 minutes, or until browned, turning occasionally. Cook 5 additional minutes, or to desired degree of doneness; remove from heat. Keep warm.

Combine scallions, lime juice, olive oil, honey, and salt in a small bowl; stir well with a whisk. Place greens, dates, and pear in a large bowl; drizzle with dressing, and toss gently to coat. Cut pork diagonally across the grain into thin slices. Divide salad among each of 4 plates; top with pork.

Created date

April 2005

Nutritional Information

Calories 199
Fat 9 g
Satfat 1 g
Monofat 6 g
Polyfat 1 g
Protein 10 g
Carbohydrate 23 g
Fiber 5 g
Cholesterol 23 mg
Iron 2 mg
Sodium 181 mg
Calcium 97 mg