Pork And Balsamic Strawberry Salad Food

GRILLED PORK SALAD WITH STRAWBERRIES

Steps:

• Preheat the oven to 350˚. Combine the coriander, ginger and 1 tablespoon brown sugar in a small bowl. Season the pork chops with ½ teaspoon salt and a few grinds of pepper and rub with the spice mixture.
• Heat a large cast-iron skillet over medium-high heat and drizzle with 2 tablespoons olive oil. Add the pork chops and cook until browned, 1 to 2 minutes per side.
• Put the skillet in the oven and roast until the pork is just cooked through and a thermometer inserted into the pork registers 145˚, about 10 minutes. Let rest 5 minutes on a cutting board while you make the salad.
• Whisk the mustard, vinegar, remaining 2 teaspoons brown sugar, ½ teaspoon salt and a few grinds of pepper in a large bowl. Whisk in the remaining ¼ cup olive oil in a slow, steady stream until smooth.
• Add the strawberries to the dressing and toss to coat. Add the greens and toss again. Slice the pork and layer on top of the salad. Sprinkle with the goat cheese and chives.

PORK TENDERLOIN MEDALLIONS WITH STRAWBERRY SAUCE

Steps:

• In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids., Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm., Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet., Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.

EMILY'S STRAWBERRY BALSAMIC SALAD

Steps:

• To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
• Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.