ADVERTISEMENT
Balsamic Pork and Strawberry Salad
Balsamic Pork and Strawberry Salad
0 Reviews
From: Diabetic Living Magazine
Topped with warm balsamic pork and Manchego cheese, this salad is the perfect lunch on a summer day.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound natural pork tenderloin
- ½ cup balsamic vinegar
- 2 tablespoons Dijon-style mustard
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups torn romaine lettuce
- 2 cups quartered fresh strawberries
- ½ cup shredded Manchego cheese (2 ounces)
Preparation
-
Prep
-
Ready In
- Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl whisk together balsamic vinegar and mustard. Set aside 3 tablespoons of the marinade. Pour the remaining marinade over meat. Seal bag, turn to coat meat. Marinate in the refrigerator 15 minutes.
- Preheat oven to 425°F. Line a shallow roasting pan with foil. Drain meat, discarding marinade. Place meat in the prepared roasting pan. Roast 25 to 30 minutes or until an instant-read thermometer inserted in meat registers 145°F. Remove from oven; let stand 3 minutes.
- Meanwhile, for salad, in a large bowl whisk together the reserved 3 tablespoons marinade, the oil, salt and pepper. Add lettuce and strawberries; toss gently to coat.
- Arrange salad on a serving platter; sprinkle with cheese. Slice meat and arrange on top of salad.
- Serving size: 3 ounces cooked meat and 1½ cups salad
- Per serving: 278 calories; 12 g fat(5 g sat); 2 g fiber; 13 g carbohydrates; 28 g protein; 81 mcg folate; 88 mg cholesterol; 9 g sugars; 4,253 IU vitamin A; 44 mg vitamin C; 167 mg calcium; 2 mg iron; 511 mg sodium; 716 mg potassium
- Nutrition Bonus: Vitamin A (85% daily value), Vitamin C (73% dv), Folate (20% dv)
- Carbohydrate Servings: 1
- Exchanges: ½ fruit, ½ other carb, 4 lean protein, 1 fat
