Upgrade your dinner game with this delicious Pork Tenderloin with Balsamic Strawberries. The tangy sweetness of the strawberries pairs wonderfully with the tender pork to create a mouthwatering meal.
We have lots of strawberry farms around us and this time of year I find myself stopping by the side of the road and picking up a small basket of them just about every other day. Like anyone, I enjoy baking with fruits, but in recent years I’ve really enjoyed using fruits in savory dishes as well.
As a child I can remember cringing at the thought of eating fruit and meat together in one bite. It’s amazing how your tastes change and evolve as you get older (and wiser 🙂 ).
Many meats and seafoods go well with fruit sauces and salsas, but especially pork. Pairing Balsamic Strawberries with Pork Tenderloin is a wonderful way to fancy up what might have otherwise been a plain and boring cut of meat.
Several years ago, the US Department of Agriculture lowered the safe cooking temperature for pork to 145 degrees from 160 degrees. No more need for dried out, chewy pork. It’s OK for the pork to be slightly pink inside, but you do want to use a thermometer when cooking to make sure you reach the correct internal temp. I use a ThermoWorks The Original Cooking Thermometer/Timer
, rated number one by Cook’s Illustrated. It is well worth the 20-something dollar price tag and takes the guess work out of deciding when your meat is done.
To round out the meal, steam a bag of French-style green beans just until tender and lightly season with salt and pepper. You’ll have an easy, vibrantly colored, healthy meal on the table in no time. If there are leftovers, serve on top of some mixed greens with a little goat cheese as a second meal.
More Super Strawberry Recipes
Watch the short video below to see how to make this recipe. (Note: I only use 1 pork tendeloin in the video even though the recipe calls for two.)
Pork Tenderloin with Balsamic Strawberries
Equipment
Ingredients
- 1 (3-pound) package pork tenderloins
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- 8 to 10 bacon slices
- 2 tablespoons olive oil,, divided
- 1 garlic clove,, minced
- ½ cup balsamic vinegar
- ⅓ cup strawberry preserves
- 1½ cups diced fresh strawberries
Instructions
- Preheat the oven to 400 degrees.Using a sharp knife, remove the silver skin from each pork tenderloin.
- Season the pork with salt, pepper, and basil.Wrap bacon around pork.
- Heat an oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil.Add pork and sear on both sides.
- Transfer skillet to oven and cook until pork reaches an internal temperature of 145 degrees, about 20 minutes.
- Meanwhile, heat remaining olive oil in a medium saucepan. Add garlic and saute for 30 seconds.
- Add balsamic vinegar and bring to a boil. Boil it until it is reduced, about 3 to 5 minutes.
- Remove from heat and stir in preserves and strawberries.
- When pork is done cooking, remove it from the oven and top with balsamic strawberries.
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted April 25, 2013.
Recipe Source: adapted from Southern Living
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This was really delicious, a creative combination of flavors. I wasn’t sure if the bacon would stay wrapped around the tenderloin, but it mainly did, if you handle it carefully. I did have to bake longer than 20 minutes, probably closer to 30. In any case, definitely one I’ll be making again.
It was amazing! Wonderful recipe. Making it tonight for the third time.
What an interesting combination, but sounds really good to me:)
It is kind of a different combination, but it actually works quite well!
This looks so good–I have this weird strawberry aversion, so I’d probably use blackberries or raspberries, but I LOVE the idea!