Garlic & Rosemary Pork Tenderloin with Balsamic Strawberry Sauce
40 minutes |
Servings:
2-3 |
Prep:
10 minutes |
Cook:
30 minutes
Garlic & Rosemary Pork Tenderloin with Balsamic Strawberry Sauce
40 minutes
Servings:
2-3
Prep:
10 minutes
Cook:
30 minutes
Garlic & Rosemary Pork Tenderloin with Balsamic Strawberry Sauce
40 minutes
Servings:
2-3
Prep:
10 minutes
Cook:
30 minutes
Ingredients
Ingredients
- 1-2 cloves garlic, pressed
- 2 tsp (10 mL) chopped fresh rosemary
- ¼ tsp (1 mL) EACH salt and ground black pepper
- 1 pork tenderloin, well-trimmed, about 12 oz (375 g)
- 1 Tbsp (15 mL) canola oil
Sauce
- 1 ¼ cup (300 mL) halved or quartered strawberries, depending on size
- ⅛ cup (25 mL) balsamic vinegar
- 1 Tbsp (15 mL) honey
Method
Directions for the Pork:
- Preheat oven to 350°F.
- In small bowl, combine garlic, rosemary, salt and pepper. Rub mixture over all sides of tenderloin.
- In large skillet, heat oil over medium-high heat. Sear tenderloin on all sides just until lightly browned, being careful not to burn garlic.
- Transfer tenderloin to parchment-lined rimmed baking sheet. Roast in oven until instant-read thermometer registers 155°F, about 25 minutes.
- Remove tenderloin from oven. Transfer to clean cutting board. Tent loosely with foil and let rest 3-5 minutes before slicing.
- Serve with warm Balsamic Strawberry Sauce.
For the Sauce:
- In small saucepan, combine strawberries, vinegar and honey.
- Bring mixture to a boil over medium-high heat. Reduce heat to medium and continue cooking for 6-8 minutes, stirring occasionally.
- Reduce heat to low. Coarsely mash strawberries with back of fork. Cook an additional 5-6 minutes, just until sauce begins to thicken*.
- Remove saucepan from heat and allow sauce to cool slightly. Sauce will continue to thicken.
- If desired, spoon some of the warm sauce over tenderloin slices just before serving or serve on the side.
Tips
Using fresh-picked strawberries may increase cooking time due their higher water content.
Notes
Using fresh-picked strawberries may increase cooking time due their higher water content.