Ingredients
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)
Steps
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.
Nutritional Information
Per serving
207 calories
25g protein
12g carbohydrates (2g fiber)
6g fat (1g sat, 5g mono/poly)
583mg sodium