Pork Tenderloin with Strawberry Balsamic Glaze
Posted on 09 February 2016
I never cared much for meat when I was young, but as I got older, I began to experiment with cooking meats and combining them with different flavors. When I found this recipe, I couldn't wait to make it for my family. Sweet strawberries and Migliarese Strawberry and Honey Jam combined with the complex and sweet acidic flavor of balsamic vinegar create a savory dish for any special occasion or for an everyday meal. Serve our Chocolate Pasta with Spicy Strawberry Sauce for a complete meal prepared and on the table in less than an hour.
- 3 lbs pork tenderloin
- Salt, pepper and rosemary
- 2 T Migliarese Basil-Infused Extra Virgin Olive Oil
- 1 clove garlic, minced
- 1/2 cup balsamic vinegar
- 1/3 cup Migliarese Strawberry and Honey Jam
- 1 cup fresh strawberries, chopped
- Heat oven to 400 degrees Fahrenheit.
- Heat olive oil in a large pan over medium-high heat.
- Sprinkle salt, pepper and rosemary over all sides of the pork tenderloin.
- Sear the pork tenderloin (approximately 2 minutes on each side).
- Place the pan with the pork tenderloin directly in the oven and cook for about 20 minutes or until it reaches an internal temperature of 145 degrees Fahrenheit.
- Remove the pork from the oven and the pan. Allow it to rest on a cutting board.
- Over medium-high heat, saute the garlic for about 30 seconds in the same pan used to sear the pork.
- Add the balsamic vinegar and boil for 5 minutes, scraping up the brown bits.
- Stir in the jam and strawberries. Keep warm on low heat.
- Slice the pork tenderloin and serve with the strawberry balsamic glaze on top.
- Pair with a gentle white wine like Tonnino Mediterraneo or a zesty red like Italo Cescon Pinot Nero.
Recipe adapted from Spicy Southern Kitchen