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.
Hope you enjoy the Grilled Balsamic Pork Loin!