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Pepper-crusted Pork Tenderloin with Strawberry-Balsamic Sauce

Photo: Christopher Baker; Styling: Linda Hirst
Prep time 15 mins
Cook time 27 mins
Stand time 10 mins
Yield Makes 6 servings
Fresh strawberries star in this savory entree of Pepper-crusted Pork Tenderloin with Strawberry-Balsamic Sauce. We love the Strawberry-Balsamic Sauce over the grilled pork but turn the sauce into a staple by serving it over main dish salads and other grilled meats.


  • 2 (1- to 1 1/2-pound) pork tenderloins, trimmed
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon salt
  • 2 teaspoons cracked black pepper
  • 2 tablespoons butter
  • 1 shallot, minced
  • 1/2 cup chicken stock or chicken broth
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon dried crushed red pepper
  • 8 ounces strawberries, hulled and chopped
  • Hot cooked rice (optional)
  • 2 green onions, chopped

How to Make It

  1. Preheat grill to medium-high heat (350° to 400°) or grill pan over medium-high heat. Sprinkle pork evenly with rosemary, salt, and pepper. Grill pork, covered, turning once, 15 minutes or until a thermometer inserted in the thickest part of the meat registers 145°. Cover pork loosely with aluminum foil; let stand 10 minutes before slicing.

  2. Melt butter in a large skillet over medium-high heat. Add shallot; cook 1 to 2 minutes or until tender. Stir in chicken stock and next 3 ingredients. Bring mixture to a boil, and cook 1 to 2 minutes, stirring until sugar dissolves. Stir in strawberries, and cook, stirring occasionally, 3 to 5 minutes or until berries soften and mixture thickens slightly. Spoon sauce over sliced pork and rice, if desired. Sprinkle with green onions.