Pork and Strawberry Salad with Ginger–Sesame Dressing
Makes 4 to 6 servings
Ingredients
3 tablespoons vegetable oil, divided
1½ pounds pork tenderloin, trimmed
1¼ teaspoons salt, divided
½ teaspoon pepper
1 (5-ounce) package mixed spring greens
1 pound fresh strawberries, quartered
2 naval oranges, peeled and sliced
1 tablespoon toasted sesame seeds
½ cup fresh orange juice
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
Instructions
Preheat oven to 350°.
In a large ovenproof skillet, heat 1 tablespoon vegetable oil over medium-high heat. Sprinkle pork with 1 teaspoon salt and pepper. Add pork to skillet, and cook until browned, about 4 minutes per side.
Bake until a meat thermometer inserted in thickest portion of pork registers 145°, about 20 minutes, or until desired degree of doneness. Let stand for 15 minutes; thinly slice.
Arrange greens, strawberries, oranges, and pork on a serving platter, and sprinkle with sesame seeds. In a small bowl, whisk together orange juice, vinegar, ginger, sesame oil, remaining 2 tablespoons vegetable oil, and remaining ¼ teaspoon salt. Serve dressing with salad.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/pork-strawberry-salad-recipe/