Mustard Greens Salad with Pork and Asian Pear

mustard-greens-pork Leigh Beisch


  • 1 (5-ounce) piece pork tenderloin, trimmed
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup finely chopped scallions
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 6 cups de-ribbed and chopped mustard greens
  • 1/4 cup sliced pitted dates
  • 1 Asian or Bosc pear, cored and cut into julienne strips


Sprinkle pork with black pepper. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook 2 minutes, or until browned, turning occasionally. Cook 5 additional minutes, or to desired degree of doneness; remove from heat. Keep warm.

Combine scallions, lime juice, olive oil, honey, and salt in a small bowl; stir well with a whisk. Place greens, dates, and pear in a large bowl; drizzle with dressing, and toss gently to coat. Cut pork diagonally across the grain into thin slices. Divide salad among each of 4 plates; top with pork.

  • Yield: 4 servings (serving size: about 2 cups)

Nutritional Information

Calories per serving: 199
Fat per serving: 9g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 10g
Carbohydrate per serving: 23g
Fiber per serving: 5g
Cholesterol per serving: 23mg
Iron per serving: 2mg
Sodium per serving: 181mg
Calcium per serving: 97mg

Good to Know

Trim the pork to cut unhealthy saturated fats. Mustard greens and pears are a great source of dietary fiber.

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