Balsamic Pork Salad with Strawberries and Goat Cheese
Recipe type: Entree Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 salads
A fresh entree salad with strawberries, goat cheese, and pork medallions served with a strawberry balsamic vinaigrette
For the Pork:
  • 1 lb. pork tenderloin, sliced into 1 inch medallions
  • ½ c. balsamic vinegar
  • 2 T. honey
  • 1 T. olive oil
  • 1 T. Dijon mustard
  • black pepper and sea salt
For the Salad:
  • 8 c. mixed greens
  • ½ red onion, thinly sliced
  • ⅓ c. sliced almonds
  • ½ c. goat cheese, crumbled
  • 16 Florida strawberries, halved
For the Strawberry Balsamic Vinaigrette:
  • ½ c. olive oil
  • ½ c. balsamic vinegar
  • 2 t. Dijon mustard
  • ⅓ c. Florida strawberries, pureed
  • 2 garlic cloves, minced
  • 2 t. honey
  1. In a small bowl combine the balsamic vinegar, honey, olive oil, and Dijon mustard. Mix well and set aside.
  2. Sprinkle the pork medallions with salt and pepper. Pour 1 tablespoon of olive oil in a large skillet. Add the pork medallions and cook for 2 minutes per side.
  3. Pour the balsamic mixture into the skillet and cook the medallions for 3-4 minutes per side or until they are cooked through and the glazed has coated them. Remove from heat.
  4. Place 2 cups of mixed greens on each of 4 plates. Divide the red onions among the salads.
  5. Divide the sliced almonds and goat cheese between the four salads and sprinkle on top of them.
  6. Arrange 8 strawberry halves on top of each salad.
  7. Place 6 pork medallions on top of each salad.
  8. Combine all ingredients for the vinaigrette in a bowl with a tight fitting lid. Put the lid on and shake vigorously for 30 seconds or until combined.
  9. Serve the salads with the vinaigrette on the side.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at