6 cups torn Romaine lettuce
2 cups sliced fresh strawberries
½ cup thinly sliced celery
1 teaspoon snipped fresh chives
8 oz pork tenderloin
1 tsp olive oil
2 cloves garlic, minced
¼ cup honey
¼ cup balsamic vinegar
¼ tsp pepper
2 TBS pecans or walnuts
In large bowl toss together romaine, strawberries, celery, and chives. Set aside
Trim any fat from pork. Cut into ¼ “ thick slices. Coat an unheated large skillet with 1 tsp olive oil. Heat on medium-high temperature. Add half of the pork and sautee for 3-4 minutes turning pork to ensure it is cooked thoroughly. Remove meat and repeat process with the remaining 4 oz. Set all pork aside and keep warm.
For dressing, add oil to skillet. Add garlic; cook and stir for 15 seconds. Stir in honey, vinegar, and pepper. Cook and stir until heated through.
Top romaine mixture with pork. Drizzle dressing over salad. Sprinkle with pecans. Toss together and serve.