How To Prepare Grilled Balsamic Pork Tenderloin with Savory Strawberry Compote ?

Preparation:   

Preparation time: 75 mins

Cooking time: 30 mins

Serving: 4

Ingredients:

• 1 lb pork tenderloin

  Balsamic Marinade

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 1/2 tsp salt
• 1 tsp pepper
• 1–2 teaspoons fresh rosemary

  Savory Strawberry Compote

• 4 garlic cloves
• 1 tablespoon olive oil
• 1 small shallot – finely chopped (2 tablespoons)
• 2 cups strawberries- small diced
• 1/2 cup white wine
• 2 tablespoons honey or sugar
• Generous pinch salt and pepper
• Squeeze lemon juice- 1 teaspoon

Instructions:

1. Place marinade ingredients in a blender and blend until combined. Place loin and marinade in a large ziplock bag, or in a shallow baking dish, coating all sides. Refrigerate for 1 hour or overnight.
2. In a small saucepan, heat oil over medium-low heat, add shallot. Stir and sauté until golden about 4-5 minutes. Add strawberries, wine, sugar, salt, pepper. Bring to a simmer. Continue to simmer on med-low heat until the wine has reduced and strawberries have thickened about 10 minutes. It should look like a loose jam. Add a squeeze of lemon to brighten. Set aside.
3. Preheat grill on high heat.
4. Remove loin from the marinade and pour extra marinade into a small pot. Boil for one minute, or until it has darkened — you will use this cooked marinade to baste the loin whilst on the grill.
5. Once the grill is hot, scrape it clean. Turn to medium-high and place pork loin directly on the grill, and cook for 12 minutes total, turning and basting every 3 minutes. Cover in-between turns. Check temperature. Continue cooking on grill, lowering heat if necessary – or finish it in the oven- just until loin reaches 140 F at the thickest part. Let rest 5-10 minutes loosely covered with foil.
6. When ready to serve, slice loin into ¾ inch slices, then plate, topping with strawberry compote ( or place pork over the compote).
7. Garnish with fresh diced strawberry, rosemary sprigs, and balsamic reduction.