I had a 1 lb pork loin roast. Coat with oil, salt, pepper, and oregano, and roast at 500 for about 30 minutes. Pull when it hits a little above 140 degrees, and it should carry over to a perfect 150. Collect the jus and mix with some balsamic vinegar. After the pork sits about 15 minutes, slice very thin, again collecting the jus for your balsamic mixture. Cut a baguette, spoon on some of the balsamic jus on both sides. Spread on the cheese, then layer up thinly sliced strawberries, pork, onion, and baby kale (or other bitter greens).