Ingredients
- 3/4 c Cherry Balsamic Vinegar
- 1/4 c Apple juice
- 2 Tbsp Extra Virgin Olive Oil Arbequina, divided
- 1 1/2 lbs pork tenderloin trimmed
- 1/2 tsp Himalayan Salt
- 1/4 c almonds sliced and toasted
- 2 c Strawberries hulled
- 1/2 med cucumber(s)
- 1/2 med red onion
- 1 med Carrot peeled
- 6 c spinach
Servings:
Units:
Instructions
- For Sauce: Combine vinegar, juice and 1 Tbsp oil until well blended. Slice pork lengthwise; cut each half crosswise into 1/4 inch pieces. Sprinkle pork with salt and pepper. Heat remaining oil over medium high heat. Add pork and cook 2-3 minutes per side. Stir in 1/2 c sauce and cook 1-2 minutes stirring constantly. For Salad: slice strawberries, cucumber and onion. Cut carrots into julienne slices. Combine with spinach. Plate and top with pork and sauce.
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