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Leigh Beisch Photo by: Leigh Beisch

Mustard Greens Salad with Pork and Asian Pear

Health JANUARY 2004

  • Yield: 4 servings (serving size: about 2 cups)


  • 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


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.

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.

Nutritional Information

Amount per serving
  • Calories: 199
  • Fat: 9g
  • Saturated fat: 1g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1g
  • Protein: 10g
  • Carbohydrate: 23g
  • Fiber: 5g
  • Cholesterol: 23mg
  • Iron: 2mg
  • Sodium: 181mg
  • Calcium: 97mg

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Mustard Greens Salad with Pork and Asian Pear Recipe