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Photo of Grilled pork, pear and spinach salad by WW

Grilled pork, pear and spinach salad

3
Points®
Total Time
55 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Salty pork, sweet pear and crunchy red onion mixed together in this gourmet salad that belongs on your summer menu.

Ingredients

Ground paprika

1 tsp, smoked

Fennel seeds

1½ tsp

Olive oil

1 tbs

Pork fillet or tenderloin, raw

400 g, fat trimmed, halved (buy 500g)

Pear(s)

3 medium, (corella), core removed, cut into wedges

Baby spinach

150 g

Lebanese cucumber

2 medium, cut into 2cm pieces

Red onion

½ medium, thinly sliced

Red wine vinegar

1½ tbs

Whole grain mustard

1 tsp

Instructions

  1. Combine paprika, fennel and half the oil in a medium glass or ceramic dish. Add pork and turn to coat. Cover and refrigerate for 30 minutes.
  2. Preheat a chargrill or barbecue over medium-high heat. Cook pork, turning, for 6–8 minutes for medium or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before slicing thinly. Cook pears for 1–2 minutes each side or until golden.
  3. Combine spinach, cucumber and onion in a bowl. Whisk vinegar, mustard and remaining oil in a small bowl. Add dressing, pork and pears to salad and toss gently to combine. Serve.

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