Greg DuPree
Active Time
15 Mins
Total Time
25 Mins

Vitamin C–rich strawberries, likely the first berry you’ll see at the farmers’ market, aren’t just for breakfast or dessert. They’re also a luscious topper for savory pork tenderloin.

How to Make It

Step 1

Preheat oven to 450 degrees F. Heat 1 tablespoon of the oil in a 10-inch ovenproof skillet over high. Sprinkle pork halves evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Add to skillet; cook 5 minutes, turning often to brown on all sides. Transfer skillet to oven. Roast until a thermometer inserted in the thickest portion of meat registers 145 degrees F, 12 to 14 minutes. Remove from oven; transfer pork to a cutting board.

Step 2

Return skillet to stovetop; heat over medium-high. Add garlic and remaining 1/2 tablespoon oil; cook, stirring constantly, until garlic is golden, about 1 minute. Add vinegar; bring to a boil over high. Boil, stirring occasionally, until slightly reduced and thickened, 3 to 4 minutes. Remove from heat; stir in preserves and remaining 1/4 teaspoon each salt and pepper until fully incorporated. Fold in fresh strawberries and tarragon.

Step 3

Slice pork into 1/2-inch-thick pieces; serve with strawberry sauce.

Also appeared in: Health, June, 2019

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