Grilled Pork, Pear and Pecan Salad

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15 min


    • 2
      Canadian Pork Tenderloins, well trimmed, about 12 oz/375 g each
    • 1 1/2 tsp
      7 mL
      canola oil
    • 1 Tbsp
      15 mL
      cracked black peppercorns
    • 1 Tbsp
      15 mL
      crushed rosemary
    • 1/2 tsp
      1 mL
    • 1 tsp
      5 mL
      minced garlic
    • 1/2 cup
      125 mL
      pecan halves
    • 1/3 cup
      75 mL
      olive oil
    • 2 Tbsp
      25 mL
      white wine vinegar
    • 1/4 tsp
      1 mL
    • 1/8 tsp
      0.5 mL
      ground black pepper
    • 2
      firm ripe pears, cored and halved
    • 1
      prepared lettuce mix with romaine and radicchio


Brush pork with oil and rub with a combination of black pepper, rosemary, salt and garlic. Preheat barbecue on high; reduce heat to medium. Place pork on lightly oiled grill; close cover and grill 15 to 20 minutes or until meat thermometer registers 155-160ºF (68-71ºC), turning occasionally. Remove from barbecue; Tent loosely with foil; let rest 5 minutes. Slice thinly and keep warm. Meanwhile toast pecans in a preheated 325ºF/160ºC oven for 10 minutes. Blend olive oil, vinegar, second amount of salt and pepper to make dressing. Cut pears into thin wedges. In a large bowl combine pear slices, lettuce mix, and dressing; toss to mix well. Spoon mixture onto 6 plates. Top with warm pork slices, sprinkle with pecans and serve immediately.

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