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Place pork tenderloin in a sealable plastic bag set in a shallow dish. For marinade, whisk together vinegar and mustardin a small bowl. Set aside 3 tablespoons of the marinade. Pour the remaining marinade over meat. Seal bag, turn to coat and marinate in the refrigerator for 15 minutes.
Preheat oven to 425°F. Line a shallow roasting pan with foil. Drain meat, discarding marinade. Place meat in the prepared roasting pan. Roast for 25 to 30 minutes or until an instant-read thermometer inserted in meat registers 145°F. Remove from oven; let stand 3 minutes.
Meanwhile, for salad, whisk the reserved 3 tablespoons marinade, oil, salt and pepperin a large bowl. Add lettuce and strawberries; toss gently to coat.
Arrange salad on a serving platter; sprinkle with cheese. Slice meat and arrange on top of salad.