Grilled Balsamic Pork Tenderloin with Savory Strawberry Compote
Total Time
1 hour and 45 minutes
Prep Time
1 hour and 15 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(11)
Ingredients
4 servings
- 1 lb pork tenderloin
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 ½ tsp salt
- 1 tsp pepper
- 1-2 teaspoons fresh rosemary
- 4 garlic cloves
- 1 tablespoon olive oil
- 1 small shallot – finely chopped ( 2 tablespoons)
- 2 cups strawberries- small diced
- 1/2 cup white wine
- 2 tablespoons honey or sugar
- generous pinch salt and pepper
- squeeze lemon juice- 1 teaspoon
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Preparation
Step 1
Place marinade ingredients in a blender and blend until combined. Place loin and marinade in a large ziplock bag, or in a shallow baking dish, coating all sides. Refrigerate for 1 hour or overnight.
Step 2
In a small saucepan, heat oil over medium-low heat, add shallot. Stir and sauté until golden about 4-5 minutes. Add strawberries, wine, sugar, salt, pepper. Bring to a simmer. Continue to simmer on med-low heat until the wine has reduced and strawberries have thickened about 10 minutes. It should look like a loose jam. Add a squeeze of lemon to brighten. Set aside.
Step 3
Preheat grill on high heat.
Step 4
Remove loin from the 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.
Step 5
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, turning 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 the thickest part. Let rest 5-10 minutes loosely covered with foil.
Step 6
When ready to serve, slice loin into ¾ inch slices, then plate, topping with strawberry compote ( or place pork over the compote).
Step 7
Garnish with fresh diced strawberry, rosemary sprigs, and balsamic reduction.
Step 8
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