Grilled Pork Salad with Strawberries
Leftover pork tenderloin? Make this delicious salad for lunch or another satisfying dinner!
Ingredients
- 2 tsp. ground coriander
- 1 tsp. ground ginger
- 1 Tbsp. light brown sugar
- 4 1-inch pork loin chops
- 1 tsp. kosher salt
- black pepper to taste
- 6 Tbsp. olive oil
- 2 tsp. Dijon mustard
- 2 Tbsp. balsamic vinegar
- 2 cups strawberries, hulled and quartered
- 5 oz. mixed salad greens
- 4 oz. goat cheese crumbles
- 1/3 cup fresh chives, chopped
Directions
Preheat oven to 350. Combine coriander, ginger, and 1 tablespoon brown sugar in a small bowl. Season pork chops with 1/2 teaspoon salt and pepper to taste. Rub pork with spice mixture.
Heat oil in a cast iron skillet over medium heat. Add pork chops and cook 1 to 2 minutes per side. Put skillet in oven and roast until pork is just cooked through, about 10 minutes. Let rest on cutting board for 5 minutes.
Whisk mustard, vinegar, remaining 2 teaspoons brown sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk remaining 1/4 cup olive oil until smooth. Add strawberries to dressing and toss to coat. Add mixed greens and toss again. Sprinkle with goat cheese and chives and serve!
