Pork Tenderloins With Balsamic Strawberries Food

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 AND BALSAMIC STRAWBERRY SALAD

Steps:

• Place pork in a shallow dish. Add salad dressing; turn to coat. Refrigerate, covered, at least 8 hours. Combine strawberries, vinegar and sugar; cover and refrigerate., Preheat oven to 425°. Drain and wipe off pork, discarding marinade. Sprinkle with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add pork; brown on all sides., Bake until a thermometer reads 145°, 15-20 minutes. Remove from skillet; let stand 5 minutes. Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; add strawberry mixture. Heat through., Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with strawberry mixture.

PORK TENDERLOINS WITH BALSAMIC STRAWBERRIES

Steps:

• Preheat grill to high Sprinkle pork with pepper and 1 tsp salt, wrap 5 bacon slices around each tenderloin and secure with wooden picks Place green beans, 1 tbs olive oil, 2 garlic cloves (I would use lots more garlic!) and remaining 1 tsp salt in center of 24x18 in piece of heavy aluminum foil, toss to coat. Fold up edges and make a sealed packet Turn off one side of grill. Arrange pork and foil packet over unlit side, grill covered 25 to 30 minutes. Meanwhile, mince remaining 2 garlic cloves and saute in remaining 1 tbs olive oil over med heat until golden, 2-3 minutes. Add vinegar, bring to a boil and and boil 5 minutes. Remove from heat and stir in preserves. Reserve half this mixture for basting, and stir the fresh strawberries into the other half. Remove foil packet from grill, move the pork to the lit side. Baste pork with reserved strawberry mixture, grill 5 more minutes, turning once. Reserve 2nd tenderloin for Pork Pesto Panini (see recipe)

PORK TENDERLOINS WITH BALSAMIC STRAWBERRIES AND LE

Steps:

• 1. Preheat grill to 400 to 500 degrees (high heat). Sprinkle pork with the pepper and 1 tsp salt; wrap 5 bacon slices around each tenderloin, and secure with wooden picks.
• 2. Place green beans, 1 tbsp olive oil, 2 garlic cloves, and remaining 1 tsp salt in the center of a 24 x 18 inch piece of heavy-duty aluminum foil; toss to coat. Bring up sides of foil over the beans; double fold the top and side edges to seal, making a packet.
• 3. If using a charcoal grill, move coals to one side. If using a gas grill, turn off one side of the grill. Arrange the pork and foil packet over the unlit side, and grill, covered with grill lid, for 25 to 30 minutes.
• 4. Meanwhile, mince remaining 2 garlic cloves; saute in remaining 1 tbsp hot olive oil in a medium skillet over medium-high heat for 2 to 3 minutes or until golden. Add the vinegar; bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, and stir in preserves. Reserve half of the mixture for basting. Stir the fresh strawberries into the remaining mixture.
• 5. Remove the foil packet from the grill. Transfer thepork to the lit side of the grill. Baste pork with the reserved strawberry mixture. Grill for 5 more minutes over the lit side, turning once. Remove the pork from the grill; reserve 1 tenderloin for the "Leftover Recipe". Slice the remaining tenderloin, and serve with strawberry mixture and green beans.
• 6. For the Leftover Recipe: Cut the reserved pork from the recipe into 18 thin slices.
• 7. Cut the drained peppers into 6 pieces.
• 8. Spread 2 teaspoons of pesto on one side of each slice of artisan bread. Top with 3 pork slices, a red bell pepper piece, a havarti cheese slice, and the other bread slice.
• 9. Cook in a preheated panini press 2 to 3 minutes or until golden on each side. Enjoy