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