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Pork Tenderloin with Balsamic Honey Sauce & Strawberries and Grilled Poundcake with Raspberry Honey Creme |
Pork Tenderloin with Balsamic Honey Sauce & Strawberries
and Grilled Pound Cake with Raspeberry Honey Creme and Chantilly
| Easy and Delicious! Pork tenderloin is a favorite of mine – lean and quick to cook. What makes this dish extraordinary is the sauce. It’s all about the sauce!!! The tantalizing aromas of this unique combination of ingredients will drive your dinner guests wild! Balsamic Honey Vinegar initially has the acidic bite of regular balsamic vinegar, but the finish is sweet because it is made entirely from honey. Pork and fruit is a heavenly match. The seared strawberries may be a new taste sensation for you, but when combined with the yummy sauce and tender pork, it is a flavor combination to be remembered. Savor every bite! |
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Pork Tenderloin with Balsamic Honey Sauce & Strawberries Serves 6 to 8 |
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| 1 1/2 lb | Pork Tenderloin, trimmed of excess fat |
| Salt and pepper | |
| 1 Tbsp | Minced fresh rosemary |
| Oil for sauteing | |
| 1/3 cup | Chicken Broth |
| 1/4 cup | Balsamic Honey Vinegar |
| 1/4 cup | Dry Sherry |
| 2-4 tsp | Honey, if desired |
| 12 Large | Strawberries, hulled and thickly sliced |
| Minced fresh chives | |
To prepare the pork: Preheat oven to 375°. Season tenderloins with the salt, pepper, and rosemary. Heat oil in a large heavy oven-safe skillet (even cast iron). Brown pork on all sides. Roast in the preheated oven until the pork is done, about 20 minutes. Remove to a platter, tent with foil, and let rest. Reserve skillet. To prepare the Honey Balsamic sauce: Add chicken broth to the skillet the pork was cooked in, and heat to deglaze the skillet. Cook about 3 minutes until the stock is somewhat syrupy. Add the vinegar, sherry, and cook until the sauce is almost thick enough to coat a spoon. Taste the sauce, adding honey if desired. To prepare the strawberries: Rub a second heavy skillet with oiled paper towel and heat until almost smoking. Add the strawberries, and sear about 45 seconds, only turning once. Set aside. To serve: Slice the pork into thick slices, spoon some seared strawberries beside it, and drizzle some of the sauce on the meat and the strawberries. Garnish with fresh chives and serve immediately. Beautiful served with saffron rice! |
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| Diva-licious Dessert! If you need a recipe for the fastest and easiest dessert around, this is the one for you! Keep a pound cake in the freezer and Raspberry Honey Crème in the pantry. You’ll make this one again and again! Grilling the pound cake quickly caramelizes the sugars and imparts a fabulous flavor. Drizzling it with a luscious combination of whipped honey and pure fruit, and topping it with a fluffy cloud of sweetened whipped cream, is sure to make the angels sing! Mmmmmm…it is truly diva-licious! |
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Grilled Pound Cake with Raspberry Honey Crème, and Chantilly Serves 6 |
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| Pound Cake: | |
| 6 slices | Pound cake, 1-inch thick |
| Melted butter or oil | |
| 1 12-oz jar | Raspberry Honey Creme |
| 1/3 cup | Chicken Broth |
| 1/4 cup | Raspberry Honey Crème |
| Chantilly: | |
| 1 cup | Heavy whipping cream |
| 1/4 cup | sugar |
| 1 cup | Fresh raspberries |
| 6 | Mint Sprigs |
To prepare the pound cake: Brush both sides of each slice with melted butter or oil. Preheat a grill to high. Quickly grill cake slices, until lightly toasted. While warm, drizzle with Raspberry Honey Crème as desired. To prepare Chantilly: Pour whipping cream into a chilled bowl of an electric mixer. Using the wire whip, begin beating the cream until it thickens slightly. Gradually add sugar, then vanilla, and continue beating until stiff peaks form. Add |
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