Seared pork tenderloin salad with strawberry vinaigrette
- ¼ cup balsamic vinegar
- 2 teaspoons sugar
- 1½ cups (8 ounces) strawberries, washed and halved
- 1 pound pork tenderloin
- ¾ teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided (optional)
- 1 tablespoon olive oil
- ¼ cup chicken broth
- 6 cups mixed salad greens
- ¼ cup shredded basil leaves, as garnish
- Preheat the oven to 400°F.
- Combine in a medium mixing bowl the balsamic vinegar and sugar. Stir until the sugar is dissolved; add strawberries and set aside for 15 minutes.
- Season pork with ½ teaspoon of salt and ¼ teaspoon of pepper. Heat the oil in an ovenproof skillet over medium-high heat. When oil is hot, add the pork and sear until golden on both sides. Move the pan to the oven, and roast for 10 minutes, until the internal temperature of the meat reaches 150°F. Place the pork on a plate; tent with foil and let rest for 10 minutes.
- Heat the same skillet over medium heat and add stock to deglaze the pan. Bring broth to a boil; add strawberry mixture; then reduce heat to low, warming strawberries through. Season the mixture with ¼ teaspoon each of salt and pepper (optional).
- Slice pork and lay it over salad greens on a large platter. Top with sauce, and sprinkle with basil.
Per serving: 207 calories, 25 g protein, 12 g carbohydrate, 2 g fiber, 6 g fat, 1 g saturated fat, 3 g monounsaturated fat, 74 mg cholesterol, 295 mg sodium (with optional ¼ teaspoon salt: 583 mg sodium)