Susan’s newest column is about moving from winter recipes to spring recipes. We even had strawberries at the farmer’s market this past week!
Pork and Balsamic Strawberry Salad
1 pork tenderloin (1 pound)
1/2 cup Italian salad dressing
1-1/2 cups halved fresh strawberries
2 tablespoons balsamic vinegar
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup chicken broth
1 package (5 ounces) spring mix salad greens
1/2 cup crumbled goat cheese
Place pork in a shallow dish. Add salad dressing; turn to coat. Refrigerate, covered, at least 8 hours. Combine strawberries, vinegar and sugar; cover and refrigerate.
Preheat oven to 425 degrees. Drain and wipe off pork, discarding marinade. Sprinkle with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add pork; brown on all sides.
Bake until a thermometer reads 145 degrees, about 15-20 minutes. Remove from skillet; let stand 5 minutes. Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; add strawberry mixture. Heat through.
Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with strawberry mixture.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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