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Photo: Nina Choi Photo by: Photo: Nina Choi

Grilled Pork Salad

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.

Cooking Light SEPTEMBER 2011

  • Yield: Serves 6 (serving size: 1 salad)
  • Hands-on: 40 Minutes
  • Total: 45 Minutes

Ingredients

  • 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)

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Grilled Pork Salad Recipe

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