Ingredients

• 1 Tbs olive oil
• 1 lb pork tenderloin, cut into 1” cubes
• 1 Tbs chopped fresh parsley
• 1 (10 oz) bag fresh spinach leaves
• 1 Asian pear, cored and sliced
• ¼ cup chopped walnuts
• ½ cup balsamic vinaigrette salad dressing, or to taste

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the pork and parsley; cook and stir until pork is browned on the outside and cooked through. Remove from the heat and set aside.
2. Make a bed of spinach on individual serving plates or on a large platter. Arrange slices of pear over the spinach. Top with the cooked pork and sprinkle with walnuts. Drizzle the balsamic vinaigrette over the whole salad.

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