Sauteed Pork & Pear Salad

8 ounces(s) pork, boneless top loin roast
1/2 teaspoon pepper, black
1/2 teaspoon sage, dried
cooking spray
1/4 cups(s) nuts, hazelnuts
1/2 cup(s) pineapple juice, unsweetened
1 tablespoon oil, olive
1 tablespoon honey
2 teaspoon mustard, Dijon-style
6 cup(s) lettuce, mixed greens
2 medium pear(s)

1. Trim fat from pork. Cut pork across the grain into thin, bite-size strips. Sprinkle with pepper and sage. Coat an unheated large nonstick skilled with nonstick cooking spray. Preheat over medium-high heat. Add pork. Cook and stir for 2 to 3 minutes or until meat is slightly pink in the center. Add nuts. Cook and stir for 30 seconds more. Remove meat mixture. Cover and keep warm.

2. For dress, in the same skillet combine pineapple juice, oil, honey, and Dijon-style mustard. Cook and stir just until bubbly, scraping up any crusty browned bits from bottom of the skillet.

3. Divide salad greens among 4 shallow bowls or dinner plates. Arrange pears on greens. Top with pork mixture. Drizzle with dressing. Serve immediately.