Facebook0Twitter0Pinterest0 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 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. *Using fresh-picked strawberries may increase cooking time due their higher water content. Pairs well with Tanquery London Dry Gin rosemary cocktail Facebook0Twitter0Pinterest0 Found Under: Main CoursesPorkBake / Roast Leave a Review Cancel reply You must Register or Login to post a comment.