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.