*Note: The original recipe calls for sliced avocado as a garnish to
this salad. I omitted because of an allergy, but it would certainly add
creaminess and a nice color contrast to the greens and strawberries.
Makes 4-5 servings
1 tablespoon chopped fresh rosemary
1 tablespoon chopped garlic (about 3 cloves)
1 teaspoon coarse salt, plus extra for the dressing
1/2 teaspoon freshly ground black pepper
1 1/4 pounds pork tenderloin, trimmed of the silver skin
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1/3 cup balsamic vinegar
2 cups sliced fresh strawberries
1 pound mixed fresh greens
Preheat the oven to 325 degrees.
In a small bowl, mix the rosemary, garlic, salt, and pepper. Pat the
meat dry with paper towels then rub with the rosemary-garlic mixture. In
a large, oven proof skillet, heat 1 teaspoon of olive oil over medium
high heat. Brown the meat on all sides. Transfer the pan to the oven and
roast for 15-20 minutes or until it reaches an internal temperature of
145-150 degrees on an instant-read thermometer. Transfer the tenderloin to a
plate and cover with foil to keep it warm while you cook the sauce.
Put the skillet over medium-high heat and pour in the balsamic vinegar.
Use a wood spoon to loosen the caramelized bits on the bottom of the
pan. Reduce the vinegar by about half, then gently stir in most of the
strawberries and the olive oil. Stir to combine and season lightly with
Carve the meat into 1/2-inch slices. Pour any collected juices into the dressing and stir to blend.
Spread the greens onto a plate or platter. Arrange the pork on top of
the greens. Drizzle with the warm strawberry dressing and serve
immediately, garnished with fresh strawberries if desired.