Romaine and Strawberry Salad served with Pork Medallions

I've been enjoying a cookbook titled, "Light Cooking for Two" and have made several successful recipes from this book lately. I love that most things are very quick to put together since you are only making two servings. Plus, having no leftovers is a bonus!

Romaine and Strawberry Salad
2 cups torn romaine lettuce
1/2 cup halved fresh strawberries
1 Tbls coarsely chopped purple onion
1 Tbls slivered almonds, toasted
1 Tbls honey
1 Tbls balsamic vinegar

Combine romaine lettuce, strawberry halves, chopped onion, and toasted almonds; toss gently. Combine honey and vinegar, stirring well. Pour vinegar mixture over salad and toss gently. Serves 2.

Pork Medallions with Sun-Dried Cherries
1 Tbls sun-dried cherries
2 Tbls hot water
Vegetable cooking spray
1/2 lb pork tenderloin, trimmed and cut into 3/4 inch thick slices
1/2 tsp margarine
1 cup sliced crimini mushrooms (I omitted)
1 Tbls chopped green onions
1/4 cup canned beef broth
1 Tbls dry red wine
1 tsp Worcestershire sauce
1/8 tsp pepper
2 tsps chopped fresh parsley

Combine cherries and water in small bowl; cover and let stand 15 minutes. Drain and set aside. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork medallions; cook 2-3 minutes on each side or until done. Remove pork from skillet. Melt margarine in skillet, add mushrooms and green onions; saute' 1 minute. Combine cherries, beef broth and next 3 ingredients, stirring well; add to mushroom mixture in skillet. Cook 2-3 minutes, stirring frequently. Arrange pork medallions on a serving plate. Spoon mushroom mixture over pork and sprinkle with parsley. Serves 2.