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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.

Julia Dowling Rutland
Recipe by Coastal Living June 2013

Gallery

Credit: Christopher Baker; Styling: Linda Hirst

Recipe Summary test

prep:
15 mins
cook:
27 mins
stand:
10 mins
total:
52 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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