Tossed Rice Salad with Balsamic Vinaigrette

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season the pork tenderloin with salt and pepper, then sear it in the hot oil until browned on all sides, about 8-10 minutes total.

Reduce heat to medium and continue cooking the pork until the internal temperature reaches 145°F, about 12-15 minutes longer.

Transfer the cooked pork to a cutting board and let it rest for 5 minutes, then slice it into 1/4-inch thick slices.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, grated orange peel, and unsweetened orange juice until well combined.

Slowly whisk in the remaining 2 tablespoons of vegetable oil to the vinaigrette mixture to emulsify. Season with salt and pepper to taste.

In a large bowl, combine the cooked brown rice, sliced strawberries, and halved grapes, then drizzle with the balsamic vinaigrette and gently toss until evenly coated.

Arrange the lettuce leaves on a serving platter or individual plates as the base. Top with the dressed rice salad mixture.

Arrange the sliced pork tenderloin over the rice salad, then sprinkle the toasted flaked coconut over the top just before serving.