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

1. 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.
2. Preheat oven to 425u0b0. 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.
3. Bake until a thermometer reads 145u0b0, 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.
4. Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with strawberry mixture.

pork tenderloin, italian salad dressing, fresh strawberries, balsamic vinegar, sugar, salt, pepper, olive oil, chicken broth, spring mix salad greens, goat cheese

Taken from www.tasteofhome.com/recipes/pork-and-balsamic-strawberry-salad/ (may not work)