20 minutes
Cook Time
30 minutes
Cooking Level


  • 2 12 oz Pure Flavor® Sweet Blooms® Strawberries, sliced
  • 1 lb pork tenderloin
  • ½ cup white wine
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 small shallot
  • 3 garlic cloves
  • 2 tbsp sugar
  • 1-2 tsp fresh rosemary
  • 1 tsp lemon juice
  • salt and pepper, to taste


Step 1

In a blender, blend together ¾ of the strawberries, balsamic vinegar, olive oil, salt, pepper, rosemary, and lemon juice. Place tenderloin and marinade into a large resealable bag or a shallow baking dish, coating all sides. Refrigerate minimum 1 hour up to overnight.

Step 2

Preheat oven to 375° F. Heat grill pan on medium high heat. Once it’s hot, remove pork from marinade and cook it on the grill pan for 12 minutes, turning every 3 minutes. Place the pork on a baking sheet and finish cooking it in the oven until the internal temperature of the pork reaches 140° F – about 10 minutes. Remove from oven and let rest for 5-10 minutes.

Step 3

While the pork is in the oven, pour the rest of the marinade into a saucepan over medium heat. Add the shallots, wine and sugar. Bring to a simmer. Continue to simmer until wine has reduced and strawberries have thickened, about 10 minutes.

Step 4

To serve, slice loin in to ¾ inch slices, then plate topping with strawberry sauce. Garnish with fresh strawberries and rosemary.

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