Succulent pork tenderloin is served up regularly in our home. And I always make enough for leftovers. I love the taste of brown sugar marinated pork medallions paired with spicy nutty pecans and tart dried cranberries on a bed of baby greens.
This pork salad is so flavorful there's no need to fatten it up with dressing. A simple splash of balsamic vinegar and a drizzle of olive oil is all that's needed.
The sweet syrup from red Anjou pears and the heat from the pecans add more flavor than you can even imagine to this simple healthy salad.
My local grocery store sells olive oils and vinegar in bulk. The fig infused white balsamic vinegar paired deliciously with this pork salad. A simple white balsamic vinegar would taste just as delicious.
We've been doing our best to eat lean meats and more fruits and veggies. This salad is the perfect lunch or dinner. If you've never had pork tenderloin sliced on top of a salad you're missing out. You just need the right salad ingredients to make the flavors pop. This recipe is a winner.
Be sure to check out my other healthy and delicious salads.
Mixed Greens with Pork, Sliced Pears and Spicy Pecans
Serves 4. Marinade prep time: 6 hours. Printable recipe
- 1/4 cup soy
- 1/4 cup Worcestershire sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons Key lime juice
- 1 tablespoon brown sugar
- 1 teaspoon Montreal steak seasoning
- 1 pound pork tenderloin, sliced
- 5 ounces baby spring mix
- 2 red Anjou pears, sliced
- 1/2 cup spiced pecans
- 1/4 cup dried cranberries
- Olive oil
- White balsamic vinegar
Combine all the ingredients for the marinade and place the pork tenderloin in a plastic gallon size bag. Marinate in the refrigerator for at least 4 to 6 hours.
Preheat the broiler to 500°F. Keeping the oven door slightly ajar, broil the tenderloin until the internal temperature registers 135°F or about 18 minutes, flipping after halfway through broiling. Remove the pork from the oven and allow the tenderloin to rest. Sliced into thin medallions.
Prepare the spring greens in salad bowls. Top each salad with pork medallions, pecans, cranberries and pear slices. Drizzle each salad with olive oil and white balsamic vinegar. Serve.