Balsamic Pork and Strawberry Salad

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 degrees 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 degrees 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.