Mixed Greens with Pork, Sliced Pears and Spicy Pecans
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.
- 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.