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Grilled Pork Salad

Grilled Pork Salad

Escarole, a variety of chicory, tastes less bitter than its cousins, frisée and endive. Apples are also abundant this time of year, so substitute your favorite red-skinned variety if you prefer a sweet-tart note.

Yield: Serves 6 (serving size: 1 salad)

Total: 45 Minutes



•  1/2 cup pecans

•  2 teaspoons canola oil

•  1 teaspoon salt, divided

•  Dash of sugar

•  2 1/2 tablespoons extra-virgin olive oil, divided

•  1 1/2 tablespoons white wine vinegar

•  1/2 teaspoon freshly ground black pepper, divided

•  1 (1-pound) pork tenderloin, trimmed

•  Cooking spray

•  5 cups chopped escarole

•  1 1/3 cups thinly diagonally sliced celery

•  2 cups thinly sliced red Bartlett or Comice pear (about 2)


1.  Preheat oven to 350°.

2.  Combine pecans and canola oil in a small bowl; toss well. Place pecans on a baking sheet. Sprinkle with 1/4 teaspoon salt and sugar. Bake at 350° for 5 minutes.

3.  Preheat grill to medium-high heat.

4.  Combine 1/4 teaspoon salt, 2 tablespoons olive oil, vinegar, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk.

5.  Brush pork with remaining 1 1/2 teaspoons olive oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Let stand 10 minutes. Cut, crosswise, into 1/4-inch-thick slices.

6.  Add escarole and celery to vinegar mixture; toss gently to coat. Place 1 cup escarole mixture on each of 6 plates; top each serving with 1/3 cup pears and 3 ounces pork. Sprinkle evenly with pecans.


Joanne Weir, Cooking Light



Source: MyRecipes