Grilled Balsamic Pork Tenderloin with Strawberries & Rosemary

This dish is a match made in heaven and perfect for wooing the one you love on Valentine’s Day. Juicy, savoury, balsamic strawberry sauce is coupled with tender pork loin and rosemary in a flavour blend, which will set your taste buds and (hopefully) hearts on fire.

Makes: 4 servings

Takes: 1 hour

  • 1 lb pork tenderloin
  • MARINADE:
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 ½ tsp salt
  • 1 tsp pepper
  • 1-2 teaspoons fresh rosemary
  • 3 garlic cloves
  • SAVOURY STRAWBERRY COMPOTE:
  • 1 tablespoon olive oil
  • 1 small shallot – finely chopped ( 2 tablespoons)
  • 2 cups strawberries- small diced
  • 1/2 cup white wine
  • 2 Tablespoons sugar
  • generous pinch salt and pepper
  • squeeze lemon juice- 1 teaspoon
  • GARNISH:
  • 1 cup diced strawberries, balsamic reduction or glaze, fresh rosemary sprigs

Blend marinade ingredients together in a blender. Place loin and marinade in a large ziplock bag, or in a shallow baking dish, coating all sides. Refrigerate 1 hour or overnight.

In a small pot, heat oil over medium low heat, then add shallot. Stir and sauté until golden about 2-3 minutes. Add strawberries, wine, sugar, salt, pepper. Bring to a simmer. Continue to simmer on med-low heat until wine has reduced and strawberries have thickened, about 10 minutes. It should look like a loose jam. Add a squeeze of lemon. Set aside.

Pre-heat grill on high heat.

Remove loin from marinade and pour extra marinade into a small pot. Boil for one minute, or until it has darkened — you will use this cooked marinade to baste the loin whilst on the grill.

Once the grill is hot, scrape it clean. Turn to medium-high and place pork loin directly on the grill, and cook for 12 minutes total, tuning and basting every 3 minutes. Cover in-between turns. Check temperature. Continue cooking on grill , lowering heat if necessary – or finish it in the oven- just until loin reaches 140 F at thickest point. Let rest 5-10 minutes.

When ready to serve, slice loin into ¾ inch slices, then plate, topping with compote ( or place pork over the compote).

Garnish with fresh diced strawberry, rosemary sprigs and balsamic reduction.

Source: feastingathome.com