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Grilled Pork, Pear & Pecan Salad

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  • Cut: Tenderloin
  • Prep Time (Minutes): 15
  • Cook Time (Minutes): 20
  • Number of Servings: 6

Ingredients

2 pork tenderloins, well-trimmed, about 12oz. / 0.375 kg EACH
1 ½ tsp / 7 mL canola oil
1 Tbsp / 15 mL cracked black peppercorns
1 Tbsp / 15 mL dried rosemary leaves
½ tsp / 2 mL salt
1 tsp / 5 mL minced garlic
½ tsp / 2 mL pecan halves
⅓ cup / 80 mL olive oil
2 Tbsp / 30 mL white wine vinegar
¼ tsp / 1 mL salt
⅛ tsp / 0.5 mL ground black pepper
2 firm ripe pears, cored and halved
9 cups / 2.25 L spring mix salad greens

Directions

  1. Brush tenderloins with oil.
  2. In small bowl, combine peppercorns, rosemary, salt and garlic. Rub evenly over tenderloins.
  3. Preheat barbecue on high; reduce heat to medium. Place tenderloins on lightly oiled grill grate. Grill 15-20 minutes or until meat thermometer registers 155ºF, turning occasionally.
  4. Remove tenderloins to a clean cutting board or plate. Tent loosely with foil and let tenderloins rest 5 minutes. Slice thinly and keep warm.
  5. Meanwhile, preheat oven to 325ºF. On rimmed baking sheet, toast pecans in oven for 8-10 minutes, turning occasionally.
  6. Blend olive oil, vinegar, second amount of salt and pepper to make dressing.
  7. Cut pears into thin wedges.
  8. In a large bowl combine pear slices, salad greens and dressing; toss to mix well. Spoon mixture onto 6 plates.
  9. Top with warm pork slices, sprinkle with pecans and serve immediately.

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