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)
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.