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Mustard Greens Salad with Pork and Asian Pear

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.