Enjoy a salad of mixed greens with pork, sliced pears and spicy pecans – an easy lunch using last night’s pork tenderloin leftovers and sweet pears and crunchy pecans.
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
Ingredients
Marinade:
- 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
Salad ingredients:
- 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
Instructions
- 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.
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This salad looks really good. That Pork looks perfectly cooked
It’s the marinade on the pork that makes it so succulent. Thanks Kristen.
Pork and pear are such a magical combination – love the pecans too.
Thanks Amanda
Yum, what a delicious mix of flavours. Pork and pear were practically made for each other, and I can imagine the bitterness of the pecans and sweetness of the cranberries setting everything off perfectly. Thanks for sharing! 🙂
Thanks Laura. You summed it up perfectly:)
Love how you added pears and pecans! Refreshing and delicious!
And healthy for you. Thanks Diana.
I love pecans and cranberries in my salads! Must taste really good!
It’s a great flavor combo. Thanks Natalia.
I love pork and pears together!
Love this!! Such a perfect salad!
Thanks so much:)
I love salads for dinner! Especially with nuts and craisins! Beauty!
Me too. Thanks Beth!
This looks so good and your photography is beautiful.
Thanks so much for the sweet complement.
this looks spectacular! love that it’s flavorful enough that it just needs a splash of balsamic and olive oil – how perfect!
That’s the best kind of dressing. Simple. Thanks Natalia.
OMG this looks amazing! Thanks for sharing!
Thank you Mahy
Hungry! This food is colorful. Looking at very nice! I like… There will be a delicious lunch for me. Thanks! ^^
Thank you Janet:)
Hi Alison,
This looks such a wonderful recipe! I never had pears, spicy pecans and pork in the same dish. So I might as well try it, it is really tempting. Thank you!
Zaria
Thanks Zaria…the flavors worked so well together and it was gone in minutes. Definitely give it a try.
This is fantastic, Ali. Love the play of colors, textures and flavors! Thanks for sharing.
Thanks Katherine I hope you like it. Thanks for stopping by.