Grilled Pork Salad

Name: Grilled Pork Salad
Total time: 45 min
Yield: Serves 6 (serving size: 1 salad)
Ingredients: ½ cup pecans; 2 teaspoons canola oil; 1 teaspoon salt, divided; Dash of sugar; 2 ½ tablespoons extra-virgin olive oil, divided; 1 ½ tablespoons white wine vinegar; ½ teaspoon freshly ground black pepper, divided; 1 (1-pound) pork tenderloin, trimmed; Cooking spray; 5 cups chopped escarole; 1 ⅓ cups thinly diagonally sliced celery; 2 cups thinly sliced red Bartlett or Comice pear (about 2)

2 Ratings
3 Reviews

Escarole, a variety of chicory, tastes less bitter than its cousins, frisée and endive. Apples are also abundant this time of year, so substitute your favorite red-skinned variety if you prefer a sweet-tart note.

By Joanne Weir

Recipe by Cooking Light September 2011

Gallery

Credit: Nina Choi

Recipe Summary

hands-on:

40 mins

total:

45 mins

Yield:

Serves 6 (serving size: 1 salad)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 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.
Step 3
Preheat grill to medium-high heat.
Step 4
Combine 1/4 teaspoon salt, 2 tablespoons olive oil, vinegar, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk.
Step 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.
Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

250 calories; fat 15g; saturated fat 2g; mono fat 9.1g; poly fat 3.2g; protein 17.5g; carbohydrates 12.5g; fiber 4.2g; cholesterol 49mg; iron 1.5mg; sodium 459mg; calcium 45mg.

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Mar5093

01/09/2017

Pretty simple math 250 calories a serving and it makes 6 servings.

ksmith6103

07/08/2014

After weeks of salad with fish and then more salad and fish this was such an awesome change. The pork was perfectly complimented by the pecans and the apples and it is imperative you get a little of everything in every bite. The celery seems to be a bit of an unnecessary after thought that just doesn't meld with everything else. I loved it enough I've already made it twice and my boyfriend definitely isn't complaining!

acnads

07/11/2013

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.

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