Pork Tenderloin with Balsamic-Strawberry Sauce

How is it already Monday? I feel like I just left work on Friday, and now it’s back to the grind again already. I did have a pretty eventful weekend, which tends to make it fly by. A road trip to see my parents on Saturday, UFC fights at a friends Saturday night, and a bake-a-thon while J was bow hunting on Sunday after church. Eventful and fun, I’d say! And after all the stress of this damn home buying  process, I needed some relaxation and fun! Just under two weeks,  y’all. By the end of the month I’ll be signing on the (many) dotted lines, and J and I will be in our pretty new home! There’s a ton of natural light in this house, so I can’t wait to choose my “photo spot”!

When I first saw this recipe, and the word balsamic, you know I was drooling at the thought. I made it once before, using fresh strawberries as well as the strawberry jam, but the second time around I opted not to. Partially because I didn’t want to go to the store and buy them, but also because I didn’t think they really added much to the dish the first time around. They weren’t bad – I mean they’re strawberries for cryin’ out loud! But I didn’t think we needed them. And I was right.

When J sat down to eat, after taking a couple of bites, he said that this was one of the best meals I’d made in awhile. He pretty much likes and compliments all the meals, so for this one to be “one of the best” means it was really good. And how could it not be with that delicious balsamic sauce?!?! This will definitely be a repeat in our house.

As a side note, I just want to point out to everyone that when you are transferring skillets from stove to oven, back to stove to make a sauce, to be very careful! My first round with this recipe resulted in me getting distracted and turning to stir the sauce – without and oven mitt. Yeah, my rubber coated handle, all my the very tip, left a very distinct imprint in the palm of my hand. Second degree burn at least and boy did I feel stupid. And if that weren’t bad enough, a month or two later I did the same danged thing! I think I’ve finally learned my lesson but I wanted to put the reminder out there for you all, in hopes that you won’t make the same mistake I did!

Pork Tenderloin with Balsamic-Strawberry Sauce

As seen on Pink Parsley, via Southern Living, April 2013

Ingredients

• 2 pork tenderloins, trimmed of  fat
• kosher salt and freshly ground black pepper
• 1/2 tsp Herbes de Provence
• 2 Tbs olive oil
• 1 medium shallot, minced
• 1 clove garlic, minced
• 1/2 cup balsamic vinegar
• 1/4 cup strawberry preserves
• pinch of red pepper flakes

Preparation

1. Preheat the oven to 450. Season the pork with salt, pepper, and Herbes de Provence.
2. In a large, ovenproof skillet, heat 1 tablespoon of oil over medium-high heat. Add the pork and sear on all sides, about 2-3 minutes per side. Transfer the skillet to the oven and bake for about 8-12 minutes, until cooked through (internal temperature of 140).
3. Remove from the oven, transfer the pork to a cutting board, and allow the pork to rest at least 5-10 minutes.
4. Return the empty skillet to the stove and set to medium heat. Add the remaining tablespoon of olive oil, and saute the shallots and garlic for about a minute. Add the vinegar and strawberry preserves and bring to a boil.
5. Boil about 3-4 minutes, until the vinegar has reduced and thickened. Remove from heat and stir in the red pepper flakes. Season to taste with salt and pepper.
6. Slice the pork into half inch medallions and serve with the sauce drizzled on top.