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Strawberry Balsamic Glazed Pork Tenderloin

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Juicy pork tenderloin is roasted and glazed with a sweet-tart strawberry balsamic sauce, making it a showstopping main dish that’s quick, easy, and perfect for dinner parties or special occasions.

Ingredients

Scale
  • 1.5 lbs pork tenderloin, trimmed of silver skin
  • 1 1/2 tsp salt, for seasoning
  • 1 tsp freshly cracked black pepper, for seasoning
  • 2 tbsp olive oil, for searing
  • 1 cup fresh strawberries, hulled and sliced
  • 1/3 cup balsamic vinegar
  • 2 tbsp honey (or maple syrup)
  • 2 tsp Dijon mustard
  • 2 cloves garlic, finely minced
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • 1/2 tsp salt, for glaze
  • 1/4 tsp black pepper, for glaze
  • Extra fresh strawberries, sliced, for serving (optional)
  • Fresh basil or parsley, chopped, for garnish (optional)

Instructions

  1. Pat pork tenderloin dry with paper towels. Trim off silver skin. Season all sides with 1 1/2 tsp salt and 1 tsp black pepper. Let sit at room temperature for 10 minutes.
  2. In a small saucepan, combine 1 cup sliced strawberries, 1/3 cup balsamic vinegar, 2 tbsp honey, 2 tsp Dijon mustard, 2 minced garlic cloves, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer over medium heat, stirring occasionally. Mash strawberries as they soften (about 5-7 minutes). Glaze should thicken slightly. Remove from heat and set aside.
  3. Preheat oven to 400°F (205°C). Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. When oil shimmers, add seasoned pork. Sear each side for 2-3 minutes until golden brown. Remove from heat.
  4. Spoon half the strawberry balsamic glaze over seared pork. Transfer skillet to oven. Roast for 18-22 minutes, basting with more glaze halfway through. Pork should reach 145°F (63°C) at thickest point.
  5. Remove pork from oven and tent loosely with foil. Let rest for at least 5 minutes. Meanwhile, simmer remaining glaze in saucepan for 2-3 minutes to thicken if needed.
  6. Slice pork into 1/2-inch rounds. Arrange on serving platter. Drizzle with extra glaze and garnish with fresh strawberry slices and chopped basil or parsley.
  7. If glaze is too thin, simmer longer. If too thick, add a splash of water. Pork should be blush-pink in center, moist but not raw.
  8. If glaze burns in pan, lower oven rack or tent with foil. If pork sticks to skillet, let it sear longer until it releases. For smoother glaze, puree strawberries if needed.
  9. Prep glaze while pork reaches room temp. Clean as you go for easy cleanup.

Notes

For best results, use a meat thermometer and let pork rest before slicing. Glaze can be made ahead and stored for up to 1 week. Substitute maple syrup for honey for a deeper flavor, or swap strawberries for other berries or peaches. For a spicy kick, add crushed red pepper flakes. If using frozen strawberries, thaw and drain well first.

Nutrition

Keywords: pork tenderloin, strawberry balsamic glaze, easy dinner, entertaining, gluten-free, main dish, oven roasted, quick recipe, family meal

Find it online: https://chrisfeasts.com/strawberry-balsamic-glazed-pork-tenderloin-recipe-for-easy-dinner-parties/