Balsamic Roasted Pork with Berry Salad
Ingredients:
- 1.25 lbs Pork Tenderloin 1 tenderloin
- .25 c Balsamic Vinegar divided
- 1 tbsp Olive Oil divided
- 1 tbsp Dijon Mustard divided
- 2 tsp Fresh Oregano leaves finely chopped
- 2 Fresh Fennel bulbs sliced into .25 inch slices
- 1 c Red Onions thinly sliced
- .5 tsp Sea Salt
- .125 tsp Ground Black Pepper 1/8 tsp
- 1 lb Fresh Strawberries
- 8 oz Fresh Blackberries
- 6 oz Baby Spinach
- .5 c Fresh Basil
Instructions:
- Preheat oven to 450 degrees.
- Whisk together 3 tbsp vinegar, 1 tbsp oil, 2 tsp mustard, and oregano. Toss sliced fennel in mixture. Place fennel on the outer edges of a baking sheet, leaving remaining dressing in bowl. Add sliced onions and toss in dressing, place onions on the baking sheet. Add Pork to same bowl and toss to coat. Place on top of the onions.
- Drizzle any remaining dressing on top of onions, fennel, and pork. Sprinkle the baking sheet with half the salt and pepper.
- Roast pork and veggies for 18-22 minutes or until pork is 140 degrees internally. Let pork rest for 5 minutes before thinly slicing.
- While pork roasts, remove leaves from strawberries and slice. Finely chop basil.
- Whisk together in a new bowl, remaining vinegar, oil, mustard, basil, salt, and pepper. Add roasted vegetables, spinach, strawberries, and blackberries and toss together. Divide between plates. Top with sliced pork.
Nutrition
Calories: 342kcal | Carbohydrates: 31g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 92mg | Sodium: 508mg | Potassium: 1629mg | Fiber: 10g | Sugar: 12g | Vitamin A: 4440IU | Vitamin C: 108.1mg | Calcium: 169mg | Iron: 4.7mg
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