Pork Tenderloin with Strawberry Rosemary Sauce
PORK TENDERLOIN WITH STRAWBERRY ROSEMARY SAUCE
2 Tbsp. Vinesation Sicilian Lemon Balsamic
2 Tbsp. Vinesation Rosemary Olive Oil
1 tsp. lemon zest
1 tsp. chopped fresh rosemary
6 pork tenderloin chops or can use 6 chicken breasts
4 tsp. Vinesation Rosemary Olive Oil
½ cup shallots, finely chopped
2 cloves garlic, minced
1/3 cup Vinesation Strawberry Balsamic
¾ cup chicken broth
3 Tbsp. Strawberry jam or jelly
1 tsp lemon zest
1 tsp. lemon juice
1 Tbsp fresh rosemary, minced or a pinch of dried if desired
1 cup hulled chopped strawberries
Vinesation Seasonello salt to taste
Sprigs of rosemary and halved strawberries to garnish if desired
- Mix the balsamic and olive oil, lemon zest and chopped rosemary together. Place meat in a sip-lock bag and pour the marinade on top of meat. Place in refrigerator for at least one hour flipping bag occasionally.
- Meanwhile, add the rosemary olive oil to a skillet over medium heat. Add the shallots and cook for about 2-3 minutes until translucent. Add the garlic and cook about 1 more minutes. Add the balsamic vinegar, chicken broth, strawberry jam, lemon zest and lemon juice. Bring to a boil and turn down heat to a simmer. Cook for about 5-10 minutes until it starts to thicken. Add the fresh rosemary and strawberries and continue cooking for about 5-10 more minutes until the sauce is syrupy and can coat the back of a spoon. Remove from heat to cool. You can serve the sauce in a more “rustic” presentation with the ingredients visible or you can press it through a sieve for a smooth sauce. Refrigerate until ready to serve.
- Cook Tenderloin or chicken by grilling or frying, pouring off marinade.
- Once meat is cooked place it on plate over a bed of rice and spoon sauce over top. Garnish with fresh sliced strawberries and rosemary.