Filled with antioxidants and high levels of dietary fiber, strawberries are powerful little fruits.They provide luscious sweetness to this salad, which is a complete meal when served with lean and light pork tenderloin.

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Ingredients

• ¼ cup balsamic vinegar

• 2 tsp sugar

• 1½ cups (8 ounces) strawberries, halved

• 1 pound pork tenderloin

• ¾ tsp salt, divided

• ½ tsp black pepper, divided

• 1 Tbsp extra virgin olive oil

• ¼ cup low sodium chicken broth

• 6 cups mixed salad greens

• ¼ cup shredded basil leaves, to garnish

Method

1. Preheat oven to 425°F.

2. Combine balsamic vinegar and sugar in a medium mixing bowl. Stir until sugar is dissolved. Add strawberries and set aside for 15 minutes.

3. Season pork with ½ teaspoon salt and ¼ teaspoon pepper. Heat oil in an ovenproof skillet over medium-high heat. When hot, sear the pork until golden on both sides. Move pan to the oven and roast for 10 minutes or until pork is 150°F. Remove skillet from oven, tent with foil and let rest for 10 minutes. Temperature will rise to 155°F. Wrap pork in foil to keep warm.

4. Heat same skillet over medium heat and add stock to deglaze the pan. Bring broth to a boil, add strawberry mixture, then reduce heat to low and warm strawberries through. Season with optional ¼ teaspoon salt and ¼ teaspoon pepper.

5. Slice pork and lay over salad greens on a large platter. Top with sauce and sprinkle with basil.

Per serving: 207 calories, 25g protein, 12g carbohydrate, 2g fiber, 6g fat (1g sat, 3g mono),  295mg sodium.

Seasoned Cook
If cooking on the grill, preheat to 400°F. Brush meat lightly with olive oil and place on hot grill. Sear the outside, drop temperature to medium low (if on charcoal, move to indirect heat area), and cook 15-20 minutes per pound until internal temperature is 145°F. Remove from heat and tent with foil for 10 minutes before slicing.