https://tops.ads.webstophq.com/Recipes/Detail/8222/Balsamic_Pork_and_Strawberry_Salad
Yield: 4 servings
Preparation Time: 15 min; Total: 55 min
1 | (1 pound) pork tenderloin, trimmed | ||
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1/2 | cup | balsamic vinegar | |
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2 | Tablespoons | Dijon mustard | |
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1 | Tablespoon | olive oil | |
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1/4 | teaspoon | salt | |
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1/4 | teaspoon | McCormick Black Pepper, ground | |
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4 | cups | torn romaine lettuce | |
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2 | cups | quartered fresh strawberries | |
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1/2 | cup | shredded Manchego cheese (2 ounces) | |
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Yield: 4 servings
Approximate Nutrient Content per serving:
Calories: | 278 | |
Saturated Fat: | 5g | |
Cholesterol: | 88mg | |
Sodium: | 511mg | |
Total Carbohydrates: | 13g | |
Protein: | 28g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Place pork tenderloin in a sealable plastic bag set in a shallow dish. For marinade, whisk together vinegar and mustard in a small bowl. Set aside 3 tablespoons of the marinade. Pour the remaining marinade over meat. Seal bag, turn to coat and marinate in the refrigerator for 15 minutes.
Preheat oven to 425 degrees F. Line a shallow roasting pan with foil. Drain meat, discarding marinade. Place meat in the prepared roasting pan. Roast for 25 to 30 minutes or until an instant-read thermometer inserted in meat registers 145 degrees F. Remove from oven; let stand 3 minutes.
Meanwhile, for salad, whisk the reserved 3 tablespoons marinade, oil, salt and pepper in a large bowl. Add lettuce and strawberries; toss gently to coat.
Arrange salad on a serving platter; sprinkle with cheese. Slice meat and arrange on top of salad.
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/8222/
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