Grilled Balsamic Pork Tenderloin with Strawberries & Rosemary

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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.

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Makes: 4 servings || Takes: 1 Hour

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Ingredients

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[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_column_text]

Instructions

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[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”stretch_row_content” css=”.vc_custom_1531152059323{padding-right: 15% !important;padding-left: 15% !important;background: #5bc9b2 url(https://www.porterandcharles.ca/wp-content/uploads/lunares.png?id=1263) !important;}”][vc_column][vc_basic_grid post_type=”post” max_items=”-1″ style=”pagination” element_width=”3″ item=”1525″ grid_id=”vc_gid:1534859707703-d87d5657-455d-6″ taxonomies=”38″][/vc_column][/vc_row]