This sounds fabulous and I'd love to try it, but you don't show the calories per serving or the total serving for 6 servings. That makes a huge difference on whether or not I will try a new recipe. Please consider this or maybe edit and add to this recipe. I'd love to check it out.
Grilled Pork Salad
More From Cooking Light
Total: 45 Minutes
- Calories: 250
- Fat: 15g
- Saturated fat: 2g
- Monounsaturated fat: 9.1g
- Polyunsaturated fat: 3.2g
- Protein: 17.5g
- Carbohydrate: 12.5g
- Fiber: 4.2g
- Cholesterol: 49mg
- Iron: 1.5mg
- Sodium: 459mg
- Calcium: 45mg
- 1/2 cup pecans
- 2 teaspoons canola oil
- 1 teaspoon salt, divided
- Dash of sugar
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons white wine vinegar
- 1/2 teaspoon freshly ground black pepper, divided
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
- 5 cups chopped escarole
- 1 1/3 cups thinly diagonally sliced celery
- 2 cups thinly sliced red Bartlett or Comice pear (about 2)
- 1. Preheat oven to 350°.
- 2. Combine pecans and canola oil in a small bowl; toss well. Place pecans on a baking sheet. Sprinkle with 1/4 teaspoon salt and sugar. Bake at 350° for 5 minutes.
- 3. Preheat grill to medium-high heat.
- 4. Combine 1/4 teaspoon salt, 2 tablespoons olive oil, vinegar, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk.
- 5. Brush pork with remaining 1 1/2 teaspoons olive oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Let stand 10 minutes. Cut, crosswise, into 1/4-inch-thick slices.
- 6. Add escarole and celery to vinegar mixture; toss gently to coat. Place 1 cup escarole mixture on each of 6 plates; top each serving with 1/3 cup pears and 3 ounces pork. Sprinkle evenly with pecans.
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