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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Warm Spinach Salad with Pork and Pears

A loaf of whole-grain or sesame seed bread completes the dinner. Blue cheese balances the sweetness of the pears and raisins; choose a premium variety such as Maytag for more intensity.

Cooking Light DECEMBER 2008

  • Yield: 4 servings

Ingredients

  • Cooking spray
  • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 slices
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 3 tablespoons water
  • 3 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 cups thinly sliced Anjou or Bartlett pear (about 2)
  • 1/4 cup golden raisins
  • 1 (5-ounce) package baby spinach
  • 2 tablespoons crumbled blue cheese

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add pork to pan; cook 4 minutes on each side or until browned.

2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, 3 tablespoons water, vinegar, and oil in a small bowl, stirring with a whisk.

3. Combine pear, raisins, and spinach in a large bowl; toss well. Arrange 2 cups spinach mixture on each of 4 plates, and drizzle evenly with vinegar mixture. Top each serving with 3 pork slices and 1 1/2 teaspoons cheese.

Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 30%
  • Fat: 10.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 25.5g
  • Carbohydrate: 27.4g
  • Fiber: 4.5g
  • Cholesterol: 68mg
  • Iron: 2.8mg
  • Sodium: 471mg
  • Calcium: 117mg
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Warm Spinach Salad with Pork and Pears recipe

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