Recipe Image

Balsamic Pork and Strawberry Salad

  • 15 m
  • 55 m
Diabetic Living Magazine
“Topped with warm balsamic pork and Manchego cheese, this salad is the perfect lunch on a summer day.”


    • 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)


  • 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.
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