Mustard Greens Salad with Pork and Asian Pear

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1  bosc pear cored cut into julienne strips
• 0.3 cup dates pitted sliced
• 1 tablespoon honey 
• 0.5 teaspoon kosher salt 
• 5 ounce pork tenderloin trimmed
• 2 tablespoons juice of lime fresh
• 6 cups de-ribbed and mustard greens chopped
• 2 tablespoons olive oil extra-virgin
• 0.3 cup scallions finely chopped

Equipment

• bowl
• frying pan
• whisk

Directions

1. Sprinkle pork with black pepper.
2. Heat a nonstick skillet coated with cooking spray over medium-high heat.
3. Add pork, and cook 2 minutes, or until browned, turning occasionally. Cook 5 additional minutes, or to desired degree of doneness; remove from heat. Keep warm.
4. Combine scallions, lime juice, olive oil, honey, and salt in a small bowl; stir well with a whisk.
5. Place greens, dates, and pear in a large bowl; drizzle with dressing, and toss gently to coat.
6. Cut pork diagonally across the grain into thin slices. Divide salad among each of 4 plates; top with pork.