Strawberry Pork Tenderloin Recipes

STRAWBERRY PORK TENDERLOIN

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside.
• Rinse the tenderloin, and prick on all sides with a fork. Season liberally on all sides with salt, pepper, and crushed rosemary, rubbing all spices into the meat very well.
• Set a roasting pan over two burners on your stove, where you will get a nice even heat, add olive-oil and margarine, and bring to medium-high temperature.
• Next, carefully place your tenderloin into the roasting pan. The reason for doing this is to sear the outside of the tenderloin so that when you roast it in the oven it stays nice and moist. So you'll want to sear it on all "sides" for about a minute each (rotating it with a pair of tongs), including the two ends.
• Turn heat down to medium and add the vinaigrette mixture, turning meat to coat thoroughly in sauce. Once meat is coated, and sauce has darkened in color (but not burnt), remove from heat. Spoon about 1/2 of the pan juices/sauce into a small saucepan and reserve.
• Put the roasting pan with the tenderloin and 1/2 of the sauce into the oven. Cook about an hour and a half, basting in sauce every 20 minutes or so. I also placed a pan of water on the bottom rack of the oven to give added moisture.
• Once the tenderloin is in the oven, add strawberries to reserved sauce and stir to coat the berries. After about an hour and fifteen minutes you can start checking on the tenderloin. Poking it with your finger should feel somewhat springy, and a sharp knife inserted to the middle should run clear juices. An hour and a half should give you a perfect, moist roast.
• Pull the tenderloin out of the oven and allow it to rest for about five minutes. Meanwhile, put the saucepan with the berries on the stove on low heat, and warm through. Once the meat has rested, transfer to a serving platter, slice, and pour warm sauce with berries over to serve.

PORK TENDERLOIN MEDALLIONS WITH STRAWBERRY SAUCE

Steps:

• In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids., Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm., Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet., Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.

PORK MEDALLIONS WITH GARLIC-STRAWBERRY SAUCE

Steps:

• Place whole strawberries, water and bouillon in a food processor; process until blended. Place flour, eggs and bread crumbs in separate shallow bowls., Cut pork into 1/2-in. slices; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with salt and pepper. Dip pork in flour to coat both sides; shake off excess. Dip in eggs, then in crumbs, patting to adhere., In a large skillet, heat 2 tablespoons butter over medium-high heat. Add pork; cook until tender, 2-3 minutes per side. Remove from pan; keep warm., In same pan, saute garlic in remaining butter 1 minute. Stir in strawberry mixture; heat through. Serve pork with sauce; if desired, top with sliced strawberries.

STRAWBERRY PORK CHOPS

Steps:

• In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops. , In a large skillet, cook chops in oil over medium-high heat for 5-6 minutes on each side or until a thermometer reads 160°. Pour vinaigrette mixture over meat; cook 3-4 minutes longer or until pork juices run clear. , Remove chops and keep warm. Add strawberries to the cooking juices and toss to coat; serve with pork chops.