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

Balsamic Marinade:

Savory Strawberry Compote:

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

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.

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