Mustard Greens Salad with Pork and Asian Pear

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

Preparation

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.