Balsamic Roasted Pork with Berry Salad

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.