Pear Noodle, Pomegranate and Kale Salad with Roasted Pork Tenderloin

gluten freemeat & poultrypaleo
Pear Noodle, Pomegranate and Kale Salad with Roasted Pork Tenderloin

Pear Noodle, Pomegranate and Kale Salad with Roasted Pork Tenderloin

The other day, I was in a local Asian grocery store in Jersey City, looking for out-of-season figs and the woman behind the register started to explain that while she didn’t have figs, she got some really fresh, delicious pomegranates in (that are also typically out of season at this time.)

I’m an easy sell, so while I left without figs, I picked up the pomegranates and made this salad!

Now, I realize that we have officially started spring, so this salad seems ill-timed, BUT, I personally LOVE winter produce, and since food items are accessible all year round and it’s the tail end of winter, I figured I’d give it one last shot!

Pear Noodle, Pomegranate and Kale Salad with Roasted Pork Tenderloin

Pomegranates, pears, and kale scream cozy winter, as does a herb-roasted pork tenderloin. Lu has been loving more pork recipes lately, so I’ve been trying to build up some easy ones, and this is definitely easy!

The pork is roasted with some dried herbs and sliced and served over a bed of kale mixed together with a simple dressing, pear noodles (perfectly sweet!) and pecans for some extra crunch.

This is a great bring-to-work salad, since the kale is nicer when it’s wilted a bit and softened.

Pear Noodle, Pomegranate and Kale Salad with Roasted Pork Tenderloin

I love spiralizing pears, just make sure you find a pear that’s medium in ripeness – an overripe pear will turn into mush when you spiralize it!

So let’s officially bid adieu to winter and say hello to spring with this salad!

Watch our video to learn how to spiralize a pear using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Pear Noodle, Pomegranate and Kale Salad with Roasted Pork Tenderloin

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins


  • 1.25 pounds pork tenderloin
  • salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 2 large garlic cloves pressed
  • 1 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
  • 1 teaspoons chopped fresh thyme or 1/2 teaspoon dried
  • 2 Bosc or Anjou pears
  • 6 cups finely chopped curly kale
  • ½ cup pomegranate arils
  • 1/3 cup raw pecans
  • For the dressing:
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 1.5 tablespoons apple cider vinegar
  • salt and pepper


  • Preheat the oven to 400 degrees. Line a roasting pan with foil and set aside.
  • Season the pork with salt and pepper.
  • In a small bowl, mix together the olive oil, garlic, rosemary, and thyme. Using your fingers (or a brush) rub the mixture all over the pork. Place the pork, fat side down, in the roasting pan. Roast for 30 minutes, turn over and roast for another 20-30 minutes or until pork registers at 155 degrees (or when you slice through it, it’s slightly pink on the inside.) Remove from the oven and let stand for 5 minutes. Then, slice crosswise into 1/3” thick slices.
  • While pork cooks, prepare the dressing. In the bottom of a large mixing bowl, whisk together the ingredients for the dressing. Set aside.
  • Once you let the pork stand after cooking, spiralize the pears with Blade D. Place in the same large mixing bowl with the dressing and add in the kale. Pour over the dressing and toss well to combine.
  • Divide the salad onto plates and top with pork. Garnish with pomegranates, and pecans. Serve immediately.

Pear Noodle, Pomegranate and Kale Salad with Roasted Pork Tenderloin

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Anonymous says:
I just so happen to have a pork tenderloin in my fridge, overwintered kale in our garden, and some beautiful Bosc pears and ripe mango in the fruit bowl...I think I'll try this with diced mango in place of pomegranate seeds. :) Thank you for a recipe using pork; I don't cook with pork often, but when I find a good quality piece I always come to Inspiralized to find inspiration.
Sharon H says:
Yes, I was thinking along the same lines as "Anonymous" except I'll be using craisins instead of the pomegranate. Thanks Ali for a great sounding recipe!
Ed Adams says:
Pomegranate is my favorite fruit. Kind of hard to find in the Spring here, but I'm putting this one in my recipe collection and I'll definitely try it. I can get Bosc pears just about any time, so should be good about late September, when we get fresh pomegranates.
Conchita 65 says:
I’ll make this one for tomorrow lunch. Thanks Ali!
Sioux says:
Wondering what you would suggest instead of the pork to make this vegan?
Meaghan says:
You could just leave the pork out! Or try chickpeas for some protein!
Tony says:
What are substitutes for rosemary and thyme ?

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales