Pork and Balsamic Strawberry Salad

Photo by Cindy W.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    pork tenderloin (1 pound)

  • 1/2

    cup Italian salad dressing

  • 1-1/2

    cups halved fresh strawberries

  • 2

    tablespoons balsamic vinegar

  • 2

    teaspoons sugar

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 2

    tablespoons olive oil

  • 1/4

    cup chicken broth

  • 1

    package (5 ounces) spring mix salad greens

  • 1/2

    cup crumbled goat cheese

Directions

Place pork in a shallow dish. Add salad dressing; turn to coat. Refrigerate, covered, at least 8 hours. Combine strawberries, vinegar and sugar; cover and refrigerate. Preheat oven to 425°. Drain and wipe off pork, discarding marinade. Sprinkle with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Add pork; brown on all sides. Bake until a thermometer reads 145°, 15-20 minutes. Remove from skillet; let stand 5 minutes. Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; add strawberry mixture. Heat through. Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with strawberry mixture. Yield: 4 servings.

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