Pre-heat the oven to 220 deg C ( 440 deg F ) - spray a sheetpan with cooking oil
Arrange the Onion in the center of the sheetpan - place the Pork on top of the Onion - scatter the Celery all around the Pork and Onion
Combine the Balsamic Vinegar, Olive Oil, Dijon Mustard and chopped Oregano leaves - pour over the Pork and Celery - season to taste with Salt and Pepper - roast 15 - 20 minutes or until done - remove from the oven and let the Pork rest 15 minutes before slicing
Toss together the Baby Spinach, roasted Celery and Onions and the Strawberries - transfer to a serving plate / dish
Top with thinly sliced Pork and Blackberries and serve
Notes
If you do prefer a light dressing, try this one:Whisk together
1 TB Olive Oil (extra virgin)
1 TB Vinegar
1 t Dijon Mustard
1/4 cup Basil Leaves (finely chopped)
Salt, to taste
Drizzle over the Salad before serving or serve in small individual dressing bowls
Nutrition Facts
Balsamic Roasted Pork and Berry Salad
Amount per Serving
Calories
327
% Daily Value*
Fat
13.3
g
20
%
Saturated Fat
2.9
g
18
%
Polyunsaturated Fat
6.9
g
Cholesterol
88.9
mg
30
%
Carbohydrates
15.8
g
5
%
Fiber
5.4
g
23
%
Sugar
6.7
g
7
%
Protein
34.9
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.