Seared Pork Tenderloin Salad with Strawberry Vinaigrette

Seared Pork Tenderloin Salad with Strawberry Vinaigrette

By Brian Higginson, RD, CD
Clinical Nutrition Specialist

Filled with antioxidants and high levels of dietary fiber, strawberries are a powerful little fruit. They provide luscious sweetness to this salad, which is a complete meal when served with lean and light pork tenderloin. Get it done quickly – either pan-seared or outdoors on the grill! Serves 4.

Ingredients

  • 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, to garnish

Directions

  1. Preheat the oven to 400°F.
  2. Combine in a medium mixing bowl, balsamic vinegar and sugar. Stir until sugar is dissolved, add strawberries and set aside for 15 minutes.
  3. Season pork with ½ teaspoon salt and ¼ teaspoon pepper. Heat oil in an ovenproof skillet over medium-high heat. When hot, sear the pork until golden on both sides. Move pan to the oven and roast for 10 minutes or until pork is 150°F. Remove pork to a plate, tent with foil and let rest for 10 minutes, temperature will rise to 155°F.
  4. Heat 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 and warm strawberries through. Season with optional ¼ teaspoon salt and ¼ teaspoon pepper.
  5. Slice pork and lay over salad greens on a large platter. Top with sauce and sprinkle with basil.

Per serving without ¼ tsp salt: 207 calories, 25g protein, 12g carbohydrate, 2g fiber, 6g fat, 1g saturated fat, 3g mono fat, 74mg cholesterol, 295mg sodium

Per serving with ¼ tsp salt: 211 calories, 26g protein, 13g carbohydrate, 3g fiber, 6g fat, 1g saturated fat, 3g mono fat, 74mg cholesterol, 583mg sodium

THE SEASONED COOK If cooking on your grill, preheat to 400°F. Brush meat lightly with olive oil and place on hot grill. Sear the outside and then drop temperature to medium low (if on charcoal, move to indirect heat area) and cook 15-20 minutes per pound until internal temperature is 145°F. Remove from heat and tent with foil for 10 minutes before slicing. On the side burner, make strawberry sauce as directed in saucepan.

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