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6
cups torn romaine
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2
cups sliced fresh strawberries
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1/2
cup thinly sliced celery
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1
teaspoon snipped fresh chives
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8
ounces pork tenderloin
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Nonstick cooking spray
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1
teaspoon olive oil or salad oil
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2
cloves garlic, minced
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1/4
cup honey
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1/4
cup balsamic vinegar
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1/4
teaspoon pepper
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2
tablespoons chopped pecans or walnuts, toasted
1. In a large mixing bowl toss together romaine, strawberries, celery, and chives. Set aside.
2. Trim any fat from pork. Cut into 1/4-inch-thick slices. Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add half of the pork; cook for 3 to 4 minutes or until pork is thoroughly cooked, turning once. Repeat with remaining pork. Remove all pork from skillet. Cover to keep warm.
3. For dressing, add oil to skillet. Add garlic; cook and stir for 15 seconds. Stir in honey, vinegar, and pepper. Cook and stir until heated through.
4. Place romaine mixture on 4 plates. Top with the pork. Drizzle dressing over. Sprinkle with pecans or walnuts. Serve immediately. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 227,
- Protein (gm) 15,
- Carbohydrate (gm) 30,
- Fat, total (gm) 6,
- Cholesterol (mg) 40,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 54,
- Percent Daily Values are based on a 2,000 calorie diet
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