BLACKENED PORK AND STRAWBERRY SALAD

Serves: 4

DRESSING

1/4 cup (60 mL) olive oil 3 tbsp (45 mL) white balsamic or white wine vinegar 2 tbsp (30 mL) honey 2 tbsp (30 mL) fresh basil 1 clove garlic, minced Salt and pepper

SPICE RUB

1 tsp (5 mL) each smoked paprika, salt, pepper, dried oregano and thyme leaves 1/2 tsp (2.5 mL) cayenne pepper 1 clove garlic, minced 1 tbsp (15 mL) olive oil 1 pork tenderloin (1 lb/454 g)

SALAD

4 cups (1 L) strawberries, halved 3 1/2 cups (875 mL) torn romaine lettuce 2 1/2 cups (625 mL) salad greens 1 sweet yellow pepper, cut in strips 1 carrot, julienned 1/2 greenhouse cucumber, halved and thinly sliced 1/4 red onion, thinly sliced 1/2 cup (125 mL) chopped fresh basil 1/2 cup (125 mL) toasted sliced almonds

1. In large bowl, whisk together oil, vinegar, honey, 2 tbsp (30 mL) basil, garlic and salt and pepper to taste. Set aside.

2. Spice rub: In small bowl, combine paprika, salt, pepper, oregano, thyme, cayenne pepper and garlic. Rub oil on pork. Rub spice mixture all over. Cover and refrigerate for 1 hour.

3. Salad: Place strawberries on greased grill pan over medium heat. Grill with lid open until starting to soften, about 5 minutes. Set aside to cool.

4. Increase heat to medium-high. Place pork on greased grill. Grill, covered, turning once, until meat thermometer inserted in thickest part registers 160 F (70 C), 12 to 15 minutes. Remove to cutting board. Tent with foil and let rest 10 minutes. Thinly slice.

5. On individual plates, arrange romaine, greens, yellow pepper, carrot, cucumber, onion and basil. Add strawberries and pork. Drizzle with dressing or serve on the side. Sprinkle with almonds.