This recipe for Grilled Balsamic Pork Tenderloin with Savory Strawberry Compote is bursting with summertime flavor. It’s a snap to make, light and delicious- an easy way to cook strawberries in a savory dish!
This recipe for Grilled Balsamic Pork Tenderloin with Strawberry Rosemary Compote is bursting with summertime flavor. It’s a snap to make and an easy way to use highlight strawberries in a savory recipe. This recipe was especially created for a wedding we catered recently and the guests really seemed to enjoy it, so I thought I’d share!
The first fruit to ripen during our growing season here in the Northwest are juicy sweet strawberries. Tender-skinned and full-flavored these are very different than the strawberries you’ll find at the grocery store which were most likely bred for size, looks, and long truck rides from California. Sure they’re pretty, with their glossy red skin and perfect shape, too often lack flavor or fragrance.
When you experience a locally grown strawberry, picked the very same day you plop it in your mouth, you’ll come to understand the difference. Everything you thought about strawberries will change. At least that’s how it was for me.
How to make Grilled Balsamic Pork Loin:
Step one: Make the marinade and marinate the pork loin for one hour or overnight.
Step two: Make the Savory Strawberry Compote on the stovetop in a saucepan.
Step Three: Grill the pork loin a few minutes on each side until interanl temp reaches 140F, and let it rest 10 minutes before slicing.
Step Four: Slice the pork loin into 3/4 inch slices, and spoon the warm strawberry compote overtop.
Step Five: Garnish with a few fresh diced strawberries and an optional drizzle of balsamic glaze.
Serve with Sauteed Greens , Mashed Potatoes, Creamy Polenta, or Black Rice Pilaf !
Hope you enjoy the Grilled Balsamic Pork Loin!
xoxo
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Grilled Balsamic Pork Tenderloin with Savory Strawberry Compote
- Prep Time: 75 mins
- Cook Time: 30 mins
- Total Time: 1 hour 45 minutes
- Yield: 4
- Category: main, pork
- Method: grilled
- Cuisine: American
- Diet: Gluten Free
Description
A simple grilled pork tenderloin, marinated in a balsamic glaze with a savory strawberry compote.
Ingredients
- 1 lb pork tenderloin
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 1/2 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
Instructions
- 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.
- 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.
- Preheat grill on high heat.
- 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.
- 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.
- When ready to serve, slice loin into ¾ inch slices, then plate, topping with strawberry compote ( or place pork over the compote).
- Garnish with fresh diced strawberry, rosemary sprigs, and balsamic reduction.
Notes
Serve with Mashed Potatoes, Creamy Polenta, Black Rice Pilaf
Nutrition
- Serving Size:
- Calories: 347
- Sugar: 12.7 g
- Sodium: 937.5 mg
- Fat: 20.2 g
- Saturated Fat: 3.3 g
- Carbohydrates: 16.8 g
- Fiber: 1.8 g
- Protein: 24.6 g
- Cholesterol: 73.7 mg
1
This was Fabulous!!! Tons of compliments! Any thoughts on leftovers? A grain bowl of some kind maybe?
A grain sounds good with some spinach or arugula! Could also make a wrap or a taco.
Love it! Simple to make, great flavor and presentation. I am making it again.
Great to hear!
This is just so yummy! It’s light & decadent & savory & just flat out delicious. I did add a smidgen of balsamic vinegar to the strawberries just because we don’t really do salt in this house. But this was heavenly for a summer day. Once again, a recipe that does not disappoint. I’m a gourmet chef!! Haha. Thank you!
So great to hear Nicole! You are for sure a gourmet Chef! 😊
Excellent marinade! I made this recipe in the pressure cooker and without the strawberries. Very delicious.
Great, glad you enjoyed!
I made this delicious pork tenderloin recipe a couple of weeks ago and had it again at my sister’s home for Mother’s Day. It is just delicious and the savory strawberry compote is a wonderful complement to the dish. The meat marinade is flavorful and just a perfect flavor profile for the pork. I know I’ll be making it again as we move into summer. The best!
Great to hear this Kathleen!
LOVED this compote, and the marinade as well. I didn’t use wine, just some water & extra lemon before reducing. Thank you.
Great to hear Amy! so happy you liked this!
This was a real hit at my dinner party. The savory strawberries were decadent.
Glad you enjoyed this!
Family dinner was a hit with this! Great recipe. Be careful not to overcook!
Great to hear!
Sylvia, this was an amazing meal!!
For health reasons, I substituted lemon for wine/vinegar and added stevia instead of sugar. I served basmati rice and plain, steamed broccoli spears which complemented the tenderloin and strawberry compote perfectly.
I have thoroughly enjoyed exploring your recipes. Thank you for sharing.
Awww, thanks Martie! Glad you gave this a go!
Looks delicious!
Just wondering would peaches work instead of strawberry’s?
Thank you!
It sounds good to me! Give it a go!
I made this for my family…DELICIOUS!!!! The great thing about this recipe is that you can prep ahead of time. I let the pork marinate overnight and cut the strawberries up the day before. All of the flavors complimented each other and looks so fancy plated. I will definitely be making this again.
Great to hear Lisa- thanks!
What would your recommend as a side dish and salad with this pork recipe? We are making it for a dinner with friends. Your website is absolutely fantastic and we have enjoyed so many of your recipes!
Sorry for the delay! Simple Sauteed Greens and maybe creamy polenta? 🙂
Made it and loved it as with all the recipes I have tried so far from this website. Thanks so much for sharing your knowledge of cooking. i made it with roasted potatoes and carrots.
Hi there. Just wondering what the nutritional value is for the incredible dish.
Just uploaded- sorry about this- an older recipe. 🙂
Delicious and quite special! It is a great use of flavors and your instructions were perfect (especially for me that was nervous grilling a pork tenderloin for the first time). Thank you for a great recipe to start my transition to summer cooking!
Thanks Lauren, glad you liked it!
My go-to to make a good impression at a summer cookout. And it never fails!
I made this tonight for dinner, and it was amazing! Thanks for the great recipe!
YaY!!! glad you enjoyed. I liked this one a lot too! happy thursday.
I haven’t tried this yet. It looks delicious and I want to compliment you on the gorgeous photos.
Thanks!!!
Hi, is this recipe written for a pork loin or a pork tenderloin? I often buy the wrong one bc I always thought they were interchangeable.
Tenderloin. Sorry I’ll better clarify and thanks for it pointing out!!