Quebec strawberry and balsamic pork tenderloin

10 ingredients

1 hour

4-6 servings

10 ingredients

1 hour

4-6 servings

Ingredients

2 Quebec pork tenderloins, about 340 g (¾ lb.) each
30 mL (2 tbsp.) olive oil
375 mL (1 ½ cups) cherry tomatoes of various colours
30 mL (2 tbsp.) honey
45 mL (3 tbsp.) strawberry jam
3 cloves garlic, sliced
2 sprigs rosemary
1 mL (¼ tsp.) crushed red pepper flakes
45 mL (3 tbsp.) balsamic vinegar
250 mL (1 cup) strawberries, quartered (or halved if small)
Salt and freshly ground pepper, to taste

Preparation

Place oven rack in the middle position and preheat oven to 200 °C (400 °F).
In a large oven-safe skillet set over medium-high heat, heat oil and brown pork tenderloins for 2 minutes on each side. Season with salt and pepper.
In the same skillet, add tomatoes, honey, jam, garlic, rosemary and red pepper flakes. For medium rare, bake for 20 minutes or until a thermometer inserted into the centre of the meat reads 60 °C (140 °F). Flip tenderloins halfway through cooking. Transfer tenderloins to a plate, cover with foil and let stand for 10 minutes.
Meanwhile, in the same skillet, add the balsamic vinegar. Bring to a boil over medium-high heat and reduce for 1 minute, stirring with a wooden spoon. Add strawberries and continue cooking for 1 minute until warm. Cut pork tenderloins into 1-cm (½-in.) slices. Cover with gravy and serve with rice.

Cooking on the BBQ

Preheat barbecue to medium.

For medium rare, grill pork tenderloins on all sides for about 15 minutes or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F).

Transfer to a plate and let stand for 10 minutes.

This recipe is from Porc du Québec.