Lunch: Balsamic Roasted Pork with Berry Salad

Satisfying and slimming, this slow-the-clock salad pairs roasted pork tenderloin with potassium-rich produce — including strawberries, blackberries, and baby spinach — which helps keep blood pressure in check. Bonus: the berries' vitamin C assists in ward

This recipe includes fertility superfoods such as:

Spinach, Basil

Health and fertility benefits of Balsamic Roasted Pork with Berry Salad

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

4 tbsp. balsamic vinegar
2 tbsp. extra-virgin olive oil
3 tsp. Dijon mustard
2 tsp. packed fresh oregano leaves
2 bulb fennel
1 small red onion
1 pork tenderloin
salt
Pepper
1 lb. strawberries
1/4 c. packed fresh basil leaves
5 oz. baby spinach
1/2 pt. blackberries

Instructions

Preheat oven to 450 degrees F.
In large bowl, with wire whisk, stir together 3 tablespoons balsamic vinegar, 1 tablespoon oil, 2 teaspoons mustard, and oregano. Add fennel, tossing until well coated. Arrange on outer edges of 18-inch by 12-inch jelly-roll pan. To same bowl, add onions, tossing until well coated. Arrange onions in center of pan. Add pork to same bowl and toss until coated; place on top of onions.
Sprinkle pork and vegetables with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Roast 18 to 22 minutes or until meat thermometer inserted in thickest part of pork registers 140 degrees F. Let pork stand 5 minutes.
While pork roasts, hull and slice strawberries. Finely chop basil; place in large bowl.
In bowl with basil, whisk together remaining 1 tablespoon balsamic vinegar, 1 tablespoon oil, 1 teaspoon mustard, and 1/8 teaspoon salt until well combined. Thinly slice pork. Add fennel, onion, spinach, and strawberries to bowl with dressing, tossing until well mixed. Divide among 4 serving plates. Top with blackberries and pork.

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