Ingredients25 m servings 334
- Heat the oil in a large skillet 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.
- 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.
Per Serving: 334 calories; 21.6 9.9 26.8 74 466 Full nutrition
ReviewsRead all reviews 9
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 go...
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 g...
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 mar...
Pretty darn good! I added fresh garlic to the pork when cooking, and used the Maple-Balsamic Vinaigrette dressing recipe, which is a perfect combination of sweet & tangy! I also added sliced avo...
Lacked flavor to a degree. Balsamic ruled as there was no spice added to the pork. Overall it was an agreeable dish but not 4* or 5* material.
My family enjoyed this salad. I usually buy pre sliced tenderloins and this is a perfect recipe for them. I cook the tenderloin pieces in a little coconut oil, and sprinkle a little salt, pepper...
This is a very good salad to use up leftover pork tenderloin. The recipe called for pan frying/cooking the pork, but I had a half loin left and it worked great in this recipe. The salad is goo...
Simple, healthy, and delicious. Plus crazy fast! What more could I ask for in a salad? I used "Our Favorite Balsamic Vinaigrette" from this site and it was lovely together.