Grilled Pork SaladEscarole can be hard to find, so substitute butter lettuce or romaine if you can’t find it. Pears are usually abundant in the fall and winter, but apples work well in this recipe too, adding a little extra crunch.
Saturated fat: 2g
Monounsaturated fat: 9.1g
Polyunsaturated fat: 17.5g
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½ cup pecan halves
2 teaspoons canola oil
1 teaspoon salt, divided use
Dash of sugar
2½ tablespoons extra-virgin olive oil, divided use
1½ tablespoons white wine vinegar
½ teaspoon freshly ground black pepper, divided use
1 (1-pound) pork tenderloin, trimmed
5 cups chopped escarole
1⅓ cups thinly diagonally sliced celery
2 cups thinly sliced red Bartlett or Comice pears (about 2)
1. Preheat oven to 350°.
2. Toss pecans and canola oil together in a small bowl. Spread nuts on a baking sheet. Sprinkle with ¼ teaspoon salt and dash of sugar. Bake 5 minutes.
3. Preheat grill or broiler to medium-high heat.
4. Make dressing: Whisking together ¼ teaspoon salt, 2 tablespoons olive oil, vinegar, and ¼ teaspoon pepper in a large bowl. Set aside.
5. Brush pork with remaining olive oil; sprinkle with the remaining salt and pepper.
6. Place pork on a grill rack coated with cooking spray. Grill 6 minutes on each side or until a meat thermometer registers 145°. Remove from grill and allow to stand 10 minutes. Cut crosswise into ¼-inch-thick slices.
7. Add escarole and celery to dressing mixture and toss gently to coat. Place 1 cup salad on each of 6 plates; top each salad with ⅓ cup pears and 3 oz pork. Sprinkle evenly with pecans.
erves 6 (3 oz. of pork/serving)
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