Pork, pear and walnut salad

    (10)
    25 min

    Pork fillet is served with pear and walnuts on a bed of fresh spinach and drizzled with balsamic vinaigrette.


    1 person made this

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 450g pork fillet, sliced or cubed
    • 1 tablespoon chopped fresh parsley
    • 280g fresh spinach leaves
    • 1 pear, cored and sliced
    • 30g chopped walnuts
    • 120ml balsamic vinaigrette, or to taste

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat the oil in a large pan over medium-high heat. Add the pork and parsley; cook and stir until pork is browned on the outside and cooked through. Remove from the heat and set aside.
    2. Make a bed of spinach on individual serving plates or on a large platter. Arrange slices of pear over the spinach. Top with the cooked pork and sprinkle with walnuts. Drizzle the balsamic vinaigrette over the whole salad.

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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (9)

    by
    5

    This was a great recipe! I seasoned the pork with sea salt and ground pepper before cooking it. I also substituted pecans for walnuts as my husband doesn't care for walnuts. Then I added some goat cheese crumbles as was suggested in another review and it turned out fantastic!  -  13 Dec 2009  (Review from Allrecipes US | Canada)

    by
    4

    I had leftover tenderloin that was marinated in balsamic marinade. I substituted mixed spring greens for the spinach and crisp apple for the asian pear. My family (all adults) thought it was great. Next time, I'm going to add a few goat cheese crumbles just for fun.  -  29 Jun 2009  (Review from Allrecipes US | Canada)

    by
    3

    I forgot to pick up pears so I substituted a medium apple. And had some good aged gouda around that I added at the end. I used the Maple Balsamic dressing others mentioned and made some for marinating too. A plus is that my hubby who is not a big fan of either pork or vinaigrette dressings liked it.  -  06 May 2010  (Review from Allrecipes US | Canada)

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