Pear And Pork Tenderloin Salad

Pear And Pork Tenderloin Salad
Servings: 8 Prep 20 mins Cook 8 mins Roast 350°F 30 mins


  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon salt
  • 1 teaspoon whole black peppercorns, crushed
  • 2 tablespoons vegetable oil
  • 2 pounds pork tenderloin (about 2 tenderloins)
  • 20 garlic, separated from the head, but left unpeeled
  • 1/4 cup dry white wine
  • 1/4 cup Madeira wine
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon Champagne vinegar OR: white-wine vinegar
  • 2 tablespoons finely chopped fresh chives
  • 1 pound fresh spinach leaves, washed and stemmed
  • 25 fresh basil leaves, washed and stemmed
  • 24 leaves radicchio, washed
  • 4 ripe pears
  • 1/2 cup grated Parmesan cheese

Make It

1. Combine rosemary, garlic, salt, black pepper and 1 tablespoon of the vegetable oil in a small dish or bowl. Rub the pork tenderloins all over with the rosemary seasoning mixture; cover with plastic wrap and refrigerate to marinate for 2 hours or overnight.

2. Heat oven to 350 degrees F.

3. Heat the remaining 1 tablespoon of vegetable oil in ovenproof 8-inch skillet over medium-high heat (if the skillet is not ovenproof, cover the handle with aluminum foil). Add the pork; saute, turning, until browned on all sides, 4 to 5 minutes.

4. Transfer skillet to 350 degree F oven. Roast for 30 minutes or until an instant-read meat thermometer registers 160 degrees F.

5. Meanwhile while the pork is roasting, spread the garlic cloves in a single layer in a shallow baking dish. Place in the 350 degree F oven along with the pork; roast the garlic for 15 minutes or until golden brown. Remove garlic from oven; let cool. When cool enough to handle, peel and reserve.

6. When tenderloins are done, transfer them to a platter; let cool to room temperature.

7. Drain off any oil remaining from skillet. Pour the white wine and Madeira into the skillet; simmer 2 to 3 minutes.

8. Pour into a large bowl. Add olive oil, shallots, vinegar and chives. Add spinach, basil and radicchio; toss to mix well.

9. On 8 plates, arrange the spinach mixture in center of plate. Cut pork into 1/4-inch-thick slices; divide among plates on top of greens. Peel and thinly slice pears; tuck into greens. Sprinkle with cheese.

10. . Serve the roasted garlic cloves on the side with the salad; spread on toasted bread if desired. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 289, Fat, total (g): 11, chol. (mg): 71, sat. fat (g): 3, carb. (g): 20, fiber (g): 4, pro. (g): 29, sodium (mg): 310, Percent Daily Values are based on a 2,000 calorie diet.