Tossed Rice Salad with Balsamic Vinaigrette

Description
Makes 6 servings.

Ingredients

 * 1/2 cup unsweetened orange juice
 * 3 tablespoons vegetable oil, divided
 * 2 tablespoons balsamic vinegar or red wine vinegar
 * 2 teaspoons honey
 * 1 teaspoon grated orange peel
 * 1 teaspoon Dijon mustard
 * 3/4 pound pork tenderloin
 * 3 cups cooked brown rice
 * 1 pint fresh strawberries, sliced
 * 1 cup seedless red or green grapes, halved
 * lettuce leaves
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted

Directions
Combine orange juice, 2 tablespoons oil, vinegar, honey, orange peel and mustard in large bowl. Cut pork into 1/4-inch slices. Cut each slice into julienne strips. Add pork to marinade; stir to coat. Marinate in refrigerator 4 hours or overnight.

Drain pork, reserving marinade. Transfer marinade to small saucepan; heat to boiling. Boil 1 minute; remove from heat.

Heat remaining 1 tablespoon oil in large skillet over medium-high heat until hot. Cook pork, stirring, until no longer pink, about 5 to 7 minutes. Drain liquid. Remove from heat; cool.

Combine pork, rice, strawberries and grapes in large bowl. Pour marinade over salad; toss well. Serve immediately on lettuce leaves.