Grilled Pork Salad

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 2 teaspoons canola oil 
• 1.3 cups thinly celery diagonally sliced
• 5 cups endive chopped
• 1 pound pork tenderloin trimmed
• 2.5 tablespoons olive oil extra-virgin divided
• 2 cups comice pear red thinly sliced ( 2)
• 0.5 cup pecans 
• 1 teaspoon salt divided
• 1 Dash sugar 
• 1.5 tablespoons citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• oven
• whisk
• grill
• kitchen thermometer

Directions

1. Preheat oven to 35
2. Combine pecans and canola oil in a small bowl; toss well.
3. Place pecans on a baking sheet.
4. Sprinkle with 1/4 teaspoon salt and sugar.
5. Bake at 350 for 5 minutes.
6. Preheat grill to medium-high heat.
7. Combine 1/4 teaspoon salt, 2 tablespoons olive oil, vinegar, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk.
8. Brush pork with remaining 1 1/2 teaspoons olive oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
9. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 14
10. Let stand 10 minutes.
11. Cut, crosswise, into 1/4-inch-thick slices.
12. Add escarole and celery to vinegar mixture; toss gently to coat.
13. Place 1 cup escarole mixture on each of 6 plates; top each serving with 1/3 cup pears and 3 ounces pork.
14. Sprinkle evenly with pecans.