- 1 tablespoon olive oil
- 1 pound pork tenderloin, cut into 1 inch cubes
- 1 tablespoon chopped fresh parsley
- 1 (10 ounce) bag fresh spinach leaves
- 1 Asian pear, cored and sliced
- 1/4 cup chopped walnuts
- 1/2 cup balsamic vinaigrette salad dressing, or to taste
- 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.
- 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.