2 pounds pork tenderloin
1 cup Balsamic Marinade
1 pint strawberries, hulled and cut in half lengthwise
5 oz. mixed salad greens
1/4 cup very thinly sliced red onion
2/3 cup chopped toasted pecans
2/3 cup blue cheese, crumbled
1/4 cup We Olive Balsamic Vinegar or We Olive Strawberry White Balsamic Vinegar
1 tablespoon We Olive Sweet Balsamic Mustard
1/2 cup We Olive Coratina Extra Virgin Olive Oil or other robust EVOO
kosher salt and freshly ground pepper to taste
1. Place the pork tenderloins in a non-reactive dish or resealable bag and cover with Balsamic Marinade. Cover and refrigerate for at least 3 hours, but no more than 24.
2. Preheat grill. Remove pork from marinade and cook for 20 minutes on a medium-hot grill until done. Outsides should be dark and crisp, but not blackened. Remove from heat and let rest for 10 minutes.
3. Meanwhile, whisk together the vinegar, mustard, and olive oil and season with salt and pepper to taste. Toss the salad greens, strawberries and sliced onion with the vinaigrette and top with the pecans and blue cheese.
4. Slice the pork and serve alongside the salad.