Grilled Balsamic Pork Tenderloin with Strawberries and Rosemary

• Gluten free

• Meat

  • 1 lb Pork tenderloin

• Produce

  • 3 Garlic cloves
  • 1 tsp Rosemary, Fresh
  • 1 Shallot - finely chopped ( 2 tablespoons, small
  • 2 cups Strawberries, small

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 tsp Squeeze lemon juice

• Baking & Spices

  • 1 tsp Pepper
  • 1 1/2 tsp Salt
  • 1 generous pinch Salt and pepper
  • 2 tbsp Sugar

• Oils & Vinegars

  • 5/16 cup Olive oil

• Desserts

  • 1 Savory strawberry compote

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on feastingathome.com

Description

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
• Savory Strawberry Compote
• 1 tablespoon olive oil
• 1 small shallot - finely chopped ( 2 tablespoons)
• 2 cups strawberries- small diced
• ½ 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

Directions

• 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.