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Related recipes: Fall, Fruit, Lettuce, Low-Carb, Low-Sugar, National Pork Board, Nuts and Seeds, Pears, Pork, Pork Cutlets, Salads, Soups/Salads, Vegetables
Yield: 6 servings
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
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.
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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 pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
