Strawberry Pork Salad
¾ pound pork tenderloin, trimmed of fat
¼ teaspoon salt
1/8 teaspoon pepper
3 Tablespoons canola or olive oil
3 Tablespoons strawberry jam, warmed
2 Tablespoons rice vinegar
½ teaspoon coarsely ground pepper
8 cups spring mix lettuce, lightly packed
2/3 cup sliced strawberries
½ cup toasted walnut pieces or pine nuts
1/3 cup thinly sliced celery
1/3 cup thinly sliced sweet onion
3 ounces goat cheese, cut up (or brie)
Preheat gas barbecue to medium. Sprinkle tenderloin with salt + pepper. Cook on greased grill for about 20 minutes, turning once, until internal temperature reaches 155° F.
Transfer to cutting board. Cover with foil and let stand for 20 minutes. Internal temperature should rise to at least 160°F. Slice thinly.
Whisk next four ingredients (oil – pepper) in a small bowl.
Toss remaining 6 ingredients (lettuce to goat cheese) and pork in extra-large bowl. Drizzle with canola oil mixture. Toss
Makes about 10 cups.