Pork And Macadamia Nut Salad With Sage-Honey Vinaigrette

• 1 tbsp olive oil
• 1 lb pork loin, trimmed
• 1 small head butterhead lettuce, leaves separated
• 1/2 lb baby yellow tomatoes, halved
• 1/2 lb baby red tomatoes, halved
• 1 None green apple, cored, halved, sliced thinly
• 1 cup macadamia nuts, toasted
• None None Sage-Honey Vinaigrette
• 1/3 cup macadamia nut oil
• 2 tbsp white wine vinegar
• 1 tbsp fresh sage, finely chopped
• 1 tsp honey

1. Heat oil in a large frying pan over medium heat. Season pork and cook for 10-15 mins, turning, until browned and cooked to your liking. Let rest, covered, for 5 mins. Slice thinly.
2. Meanwhile, combine lettuce, tomatoes, apple and nuts.
3. For the sage-honey vinaigrette, whisk together all ingredients. Season.
4. To serve, toss salad with vinaigrette. Distribute between serving plates. Arrange pork over top.

olive oil, pork loin, butterhead lettuce, baby yellow tomatoes, baby red tomatoes, green apple, nuts, honey, nut oil, white wine vinegar, fresh sage, honey

Taken from recipes-plus.com/api/v2.0/recipes/26035 (may not work)