Strawberry Pecan Salad with Balsamic Pork Tenderloin

Strawberry Pecan Salad with Balsamic Pork Tenderloin

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

1 pound pork tenderloin medallions
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon ground sage
1 tablespoon olive oil
¼ cup balsamic vinegar, divided
6 cups fresh salad greens
½ cup blue cheese crumbles
¼ cup pecans, chopped
2 tablespoons walnut oil
1 teaspoon stone ground mustard
1 cup fresh strawberries, sliced
½ cup scallions, sliced

Directions

1- Season the pork tenderloin with the salt, black pepper, and ground sage.

2- Heat the olive oil in a large skillet over medium heat.

3-Once the oil is hot, arrange the pork in the skillet and cook for 2-3 minutes per side.

4-Add all but approximately 1 tablespoon of the balsamic vinegar to the skillet.

5- Increase the heat to medium high just long enough for the balsamic vinegar to come to a boil.

6-Reduce the heat to low and simmer, turning the pork occasionally in the balsamic reduction, until the vinegar forms a thick, caramelized syrup over the pork.

7-While the balsamic vinegar is reducing, combine the salad greens, blue cheese crumbles, and pecans in a bowl.

8-Whisk together the remaining balsamic vinegar, walnut oil, and stone ground mustard.

9- Add the dressing to the bowl with the greens and toss to coat.

10-Remove the pork medallions from the skillet and let them rest for 5 minutes.

11- Slice into smaller pieces, if desired. Divide the salad greens among serving plates.

12- Top each portion with sliced strawberries, balsamic pork, and scallions before serving.

Nutritional Information (per serving) Calories 456.5, Total Fat 30.0 g, Saturated Fat 7.1 g, Total Carbs 7.1 g, Dietary Fiber 2.6 g, Sugars 2.4 g, Protein 38.9 g