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Cut pork tenderloin across the grain into thin, bite-size strips. Sprinkle with black pepper and sage. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add meat. 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.
For dressing, in the same skillet combine the remaining 1 tablespoon oil, the pineapple juice, honey, and mustard. Cook and stir just until bubbly, scraping up any crusty, browned bits from bottom of skillet.
Divide salad greens among 4 shallow bowls or dinner plates. Arrange pears on greens. Top with meat mixture and drizzle with dressing. Serve immediately.