May 22, 2019
1/4 cup balsamic vinegar
2 teaspoons sugar
1 1/2 cups strawberries, halved (8 ounces)
1 pound pork tenderloin
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon extra virgin olive oil
1/4 cup low-sodium chicken broth
6 cups mixed salad greens
1/4 cup basil leaves, shredded (for garnish)
- Stir balsamic vinegar and sugar in a mixing bowl until sugar dissolves. Add strawberries and set aside for 15 minutes.
- Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper, brush with olive oil and place on hot grill. Sear the outside, drop temperature to medium-low (if charcoal, move to indirect heat area), and cook 15–20 minutes per pound until internal temp. is 145 degrees F. Remove from heat; tent with foil for 10 minutes before slicing.
- Heat oil in skillet over medium heat and add chicken broth. Bring to a boil, add strawberry mix, reduce heat to low and warm. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Lay sliced pork over salad greens. Top with sauce and sprinkle with basil.
12g carbohydrates (2g fiber)
6g fat (1g sat, 5g mono/poly)
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