Lunch: Balsamic Roasted Pork with Berry Salad

Satisfying and slimming, this slow-the-clock salad pairs roasted pork tenderloin with potassium-rich produce — including strawberries, blackberries, and baby spinach — which helps keep blood pressure in check. Bonus: the berries' vitamin C assists in ward

This recipe includes superfoods such as:

Spinach, Basil

Health benefits of Balsamic Roasted Pork with Berry Salad

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

4 tbsp. balsamic vinegar
2 tbsp. extra-virgin olive oil
3 tsp. Dijon mustard
2 tsp. packed fresh oregano leaves
2 bulb fennel
1 small red onion
1 pork tenderloin
salt
Pepper
1 lb. strawberries
1/4 c. packed fresh basil leaves
5 oz. baby spinach
1/2 pt. blackberries

Instructions

Preheat oven to 450 degrees F.
In large bowl, with wire whisk, stir together 3 tablespoons balsamic vinegar, 1 tablespoon oil, 2 teaspoons mustard, and oregano. Add fennel, tossing until well coated. Arrange on outer edges of 18-inch by 12-inch jelly-roll pan. To same bowl, add onions, tossing until well coated. Arrange onions in center of pan. Add pork to same bowl and toss until coated; place on top of onions.
Sprinkle pork and vegetables with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Roast 18 to 22 minutes or until meat thermometer inserted in thickest part of pork registers 140 degrees F. Let pork stand 5 minutes.
While pork roasts, hull and slice strawberries. Finely chop basil; place in large bowl.
In bowl with basil, whisk together remaining 1 tablespoon balsamic vinegar, 1 tablespoon oil, 1 teaspoon mustard, and 1/8 teaspoon salt until well combined. Thinly slice pork. Add fennel, onion, spinach, and strawberries to bowl with dressing, tossing until well mixed. Divide among 4 serving plates. Top with blackberries and pork.

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