Pork Tenderloin w/ Roasted Strawberry Sauce & Strawberry Salsa
An elegant springtime meal that works so well with the bright berry fruit and acid along with the floral characteristics of our 2018 Papapietro Perry Charles Vineyard from Anderson Valley in Mendocino. The roasted strawberry sauce bridges the caramelly dark berry fruit in the wine and the salsa highlights the brightness and floral tones. An easy but multi-layered dish to pair with Pinot Noir.
Pork Tenderloin w/ Strawberries Recipe
Serves 4 people
1 ½ lbs. pork tenderloin
- 2 t. Kosher Salt
- 1 t. black pepper
- 2 T. olive oil
- ¾ lb. strawberries, hulled and cut in half (for sauce)
**Strawberry Sauce Ingredients**
- 3/4 lb. Roasted strawberries from pork skillet
- 1 T. butter
- ¼ c. shallots, finely chopped
- 1 T. brown sugar
- ½ c. chicken stock
- ¼ c. Pinot Noir
- ½ t. dried thyme
Heat a medium saucepan over medium low heat. Melt butter, add shallots and cook, stirring until soft, about 5 minutes. Add remaining ingredients. Simmer until reduced by half, about 10-15 minutes. Set aside to cool.
When pork is done, add roasted strawberries and juices from pork skillet and blend until smooth. Strain through a fine mesh strainer, pressing on solids. Season to taste with salt and set aside. Will keep refrigerated for 2 days.
**Strawberry Salsa Ingredients**
- ½ lb. strawberries, hulled and diced ¼ inch
- 1/3 c. red onion diced ¼ inch
- 1/3 c. jicama, peeled and diced ¼ inch
- 2 T. lemon juice
- 1 t. lemon zest
- ¼ c. Fresh basil, chopped fine
- 2 T. balsamic vinegar
- 1/4 c. toasted pine nuts
- Pinch salt
Combine all ingredients in a bowl, toss, and let sit for at least a half an hour.
Remove pork from refrigerator. Coat the pork all over with salt and pepper. Bring pork to room temperature ½ hour before cooking. Pre-heat oven to 400°. Heat oil over medium high heat in an overproof 12- inch skillet. Brown pork on all 4 sides, about 10 minutes. While browning pork, toss halved strawberries in a bowl with balsamic vinegar and let sit 5 minutes. When pork is browned, remove pan from heat and carefully sprinkle strawberries around pork with balsamic vinegar and put pan into oven. Turn over pork after 15 minutes. Cook until thermometer in thickest part of pork reaches 135°-140° for medium, another 10-15 minutes. Put pork on a plate, cover and let rest for half an hour. While it rests add roasted strawberries and pan liquid to sauce base to blend. Strain.
When ready to serve. slice pork on a slight angle ¼- inch thick and serve on a bed of strawberry sauce and top with salsa and toasted pine nuts. Serve with mashed or scalloped potatoes, green beans and Papapietro Perry 2018 Charles Vineyard Pinot Noir.