Hot Pork and Pear Salad

Recipe courtesy of the National Pork Board

Preparation facts

Yield: 6 servings

Ingredients

1 lb pork cutlets

2 large, firm pears

2 Tbs vegetable oil, divided

1/4 cup cider vinegar

2 Tbs sugar

1/2 tsp salt

1/4 cup raisins

1/2 cup walnuts, toasted

5-6 cups salad greens

Directions

Cut pork into 3x1/4-inch strips; set aside. Pare and core pears; cut into 12 slices. Heat 1 tablespoon oil in a heavy frypan; saute the pears until tender but firm. Remove from pan and set aside. Stir-fry pork strips, adding the additional tablespoon of oil if necessary, until done, about 3 minutes. Remove meat from pan, pour off excess fat. Add vinegar, sugar and salt to pan juices; heat until sugar dissolves. Add pears, pork and raisins; stir to heat and mix. Put salad greens in a large salad bowl; spoon over pork mixture, toss. Sprinkle with walnuts.

Nutrition facts

Serving Size 1 serving

Calories 341

Calories from Fat 153 (45%)

% Daily Value*

27%Total Fat 17g

16%Saturated Fat 3.2g

Polyunsaturated Fat 6.6g

Monounsaturated Fat 6.2g

24%Cholesterol 71mg

10%Sodium 248mg

17%Potassium 597mg

8%Total Carbohydrate 23g

15%Dietary Fiber 3.7g

Sugars 15g

Sugar Alcohols 0g

50%Protein 25g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Learn more about Healthnotes, the company.

Learn more about the authors of Healthnotes.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.