4 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
3 teaspoons Dijon mustard
2 teaspoons packed fresh oregano leaves, finely chopped
2 medium bulbs fennel, cut into 1/4-inch-thick slices
1 small 4- to 6-ounce red onion, thinly sliced
One 1-pound pork tenderloin
Salt and freshly ground pepper
Salt and freshly ground pepper
1/4 cup packed fresh basil leaves, finely chopped
1 pound strawberries, hulled and sliced
5 ounces baby spinach
1/2 pint blackberries
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