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Photo of Grilled pork, pear and spinach salad by WW

Grilled pork, pear and spinach salad

Total Time
55 min
15 min
10 min
Salty pork, sweet pear and crunchy red onion mixed together in this gourmet salad that belongs on your summer menu.


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)


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


  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.