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Ingredientes
- 6 c. torn romaine
- 2 c. sliced fresh strawberries
- 1/2 c. thinly sliced celery
- 1 tsp snipped fresh chives
- 8 ounce pork tenderloin Nonstick cooking spray
- 1 tsp extra virgin olive oil or possibly salad oil
- 2 clv garlic, chopped
- 1/4 c. honey
- 1/4 c. balsamic vinegar
- 1/4 tsp pepper
- 2 Tbsp. minced pecans or possibly walnuts, toasted
Direcciones
- 1. In a large mixing bowl toss together romaine, strawberries, celery, and chives. Set aside.
- 2. Trim any fat from pork. Cut into 1/4-inch-thick slices.
- Coat an unheated large skillet with nonstick cooking spray.
- Preheat over medium-high heat. Add in half of the pork; cook for 3 to 4 min or possibly till pork is thoroughly cooked, turning once. Repeat with remaining pork. Remove all pork from skillet.
- Cover to keep hot.
- 3. For dressing, add in oil to skillet. Add in garlic; cook and stir for 15 seconds. Stir in honey, vinegar, and pepper. Cook and stir till heated through.
- 4. Place romaine mix on 4 plates. Top with the pork.
- Drizzle dressing over. Sprinkle with pecans or possibly walnuts.
- Serve immediately.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 200 | |
| Calories from Fat 35 | 18% |
| Total Fat 4.06g | 5% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 35mg | 12% |
| Sodium 48mg | 2% |
| Potassium 572mg | 16% |
| Total Carbs 29.47g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 24.69g | 16% |
| Protein 13.11g | 21% |
