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 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!
Pork Tenderloin with Balsamic Honey Sauce
- 1½ lb Pork tenderloin, trimmed of excess fat
- Salt and pepper
- 1 Tbsp Minced fresh rosemary
- Oil for sautéing
- 1/8 Cup Chicken broth
- ¼ Cup Balsamic Honey Vinegar¼ 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!