Easter Lunch- Pork Tenderloin with Balsamic Strawberries
My neighbor invited me over for East lunch and served this Pork Tenderloin. It was delicious!
Ever since I tried the Alton Brown Pork Tenderloin, I’ve been hooked on the grilling method for this cut of meat. Another recipe to add to my arsenal!
Pork Tenderloin with Balsamic Strawberries1 (3-lb.) package pork tenderloins
1/2 teaspoon freshly ground black pepper
2 teaspoons kosher salt, divided 10 bacon slices
2 (8-oz.) packages haricots verts (thin green beans)
2 tablespoons olive oil, divided
4 garlic cloves, divided
1/2 cup balsamic vinegar
1/3 cup strawberry preserves
1/2 cup quartered fresh strawberriesPreheat grill to 400° to 500° (high) heat.
Sprinkle pork with pepper and 1 tsp. salt; wrap 5 bacon slices around each tenderloin, and secure with wooden picks.
Place green beans, 1 Tbsp. olive oil, 2 garlic cloves, and remaining 1 tsp. salt in center of a 24- x 18-inch piece of heavy-duty aluminum foil; toss to coat. Bring up sides of foil over beans; double fold top and side edges to seal, making a packet.
Turn off one side of grill. Arrange pork and foil packet over unlit side, and grill, covered with grill lid, 25 to 30 minutes.
Meanwhile, mince remaining 2 garlic cloves; sauté in remaining 1 Tbsp. hot olive oil in a medium skillet over medium-high heat 2 to 3 minutes or until golden. Add vinegar; bring to a boil over medium-high heat. Boil 5 minutes. Remove from heat, and stir in preserves. Reserve half of mixture for basting. Stir fresh strawberries into remaining mixture.
Remove foil packet from grill; transfer pork to lit side. Baste pork with reserved strawberry mixture. Grill 5 more minutes over lit side, turning once. Remove pork from grill. Rest, before slicing. Serve with strawberry mixture and green beans.
