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!

Grilled Balsamic Pork Loin with Rosemary and Strawberries |

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.

Grilled Pork Loin with Rosemary and Strawberries |

How to make Grilled Balsamic Pork Loin:

Step one: Make the marinade and marinate the pork loin for one hour or overnight.

Grilled Balsamic Pork Loin with Rosemary and Strawberries |

Step two: Make the Savory Strawberry Compote on the stovetop in a saucepan.

Grilled Pork Loin with Rosemary and Strawberries |

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.

Grilled Pork Loin with Rosemary and Strawberries |

Serve with Sauteed Greens , Mashed Potatoes, Creamy Polenta, or Black Rice Pilaf ! 

Hope you enjoy the Grilled Balsamic Pork Loin!



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Grilled Pork Loin with Rosemary and Strawberries |

Grilled Balsamic Pork Tenderloin with Savory Strawberry Compote

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 75 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 4 1x
  • Category: main, pork
  • Method: grilled
  • Cuisine: American
  • Diet: Gluten Free


A simple grilled pork tenderloin, marinated in a balsamic glaze with a savory strawberry compote.


Units Scale
  • 1 lb pork tenderloin

Balsamic Marinade:

Savory Strawberry  Compote:

  • 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

Garnish: 1 cup diced strawberries, balsamic reduction or balsamic glaze (optional), fresh rosemary sprigs. Serve with Mashed Potatoes, Creamy Polenta, Black Rice Pilaf 


  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.
  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.
  3. Preheat grill on high heat.
  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.
  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.
  6. When ready to serve, slice loin into ¾ inch slices, then plate, topping with strawberry compote ( or place pork over the compote).
  7. Garnish with fresh diced strawberry, rosemary sprigs, and balsamic reduction.


  • 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


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  1. 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!

  2. Excellent marinade! I made this recipe in the pressure cooker and without the strawberries. Very delicious.

  3. 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!

  4. LOVED this compote, and the marinade as well. I didn’t use wine, just some water & extra lemon before reducing. Thank you.

  5. 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.

  6. 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.

  7. 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!

    1. 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.

  8. 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!

  9. 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.

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