Balsamic Pork and Strawberry Salad

Balsamic Pork and Strawberry Salad

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From: Diabetic Living Magazine

Topped with warm balsamic pork and Manchego cheese, this salad is the perfect lunch on a summer day.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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)


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Arrange salad on a serving platter; sprinkle with cheese. Slice meat and arrange on top of salad.

Nutrition information

  • 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

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