Serving this entree salad gives me hope that warmer days aren't too far off. If strawberries aren't in season yet, use thawed frozen in place of fresh.

Ingredients

• 1 pork tenderloin (1 pound)
• 1/2 cup italian salad dressing
• 1-1/2 cups halved fresh strawberries
• 2 tablespoons balsamic vinegar
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/4 cup chicken broth
• 1 package (5 ounces) spring mix salad greens
• 1/2 cup crumbled goat cheese

Directions

1. Place pork in a shallow dish. Add salad dressing; turn to coat. Refrigerate, covered, at least 8 hours. Combine strawberries, vinegar and sugar; cover and refrigerate.
2. Preheat oven to 425°. Drain and wipe off pork, discarding marinade. Sprinkle with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add pork; brown on all sides.
3. Bake until a thermometer reads 145°, 15-20 minutes. Remove from skillet; let stand 5 minutes. Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; add strawberry mixture. Heat through.
4. Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with strawberry mixture.