Elegant Pork Tenderloin with Seared Strawberry Reduction
This exquisite dish combines the tender juiciness of pork tenderloin with the bright, tangy essence of briefly seared strawberries. The addition of sherry vinegar creates a sophisticated sauce that marries beautifully with the meat, while hints of rosemary elevate the overall flavor profile. Perfect for special occasions or a charming dinner at home, this recipe is as visually stunning as it is delicious. The balance of sweet, tart, and aromatic notes creates a memorable culinary experience that showcases seasonal ingredients. With precise cooking techniques, the tenderloin remains slightly pink and ultra-moist, ensuring each bite is delectable. The dish is further enhanced by flaky sea salt and fresh chives, adding an inviting crunch and herbal brightness. A true testament to modern Spanish cuisine that will impress your guests.
N/A
Servings
255
Calories
11
Ingredients
Ingredients
Pork Tenderloin
2 (about 1 pound each)
Coarse salt
to taste (for seasoning)
Freshly ground black pepper
to taste (for seasoning)
Dried rosemary
2 tablespoons (crumbled)
Olive oil
2 tablespoons (plus more for brushing the griddle)
Strawberries
10-12 large (hulled and sliced)
Chicken stock
1/3 cup (or water)
Sherry wine vinegar
1/2 cup (preferably aged)
Sugar
2-4 teaspoons (to taste)
Flaky sea salt
for garnish (such as Maldon)
Fresh chives
for garnish (minced)
Instructions
1
Begin by patting the pork tenderloins dry with paper towels to ensure a good sear. Generously season the pork with coarse salt, freshly ground black pepper, and crumbled dried rosemary, making sure to coat all sides evenly.
2
In a large heavy skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, carefully add the seasoned pork. Sear the pork for about 6 minutes, turning occasionally, until richly browned on all sides.
3
Reduce the heat to medium-low and continue to cook the pork, turning it several times, until a meat thermometer inserted into the thickest part registers 155°F (68°C), about 15 minutes. Remove the pork from the pan and let it rest on a cutting board, covered loosely with foil. The internal temperature will rise slightly as it rests.
4
While the pork is resting, prepare the strawberries. Rub an unridged rimmed griddle pan or a large, heavy skillet with an oiled paper towel and heat until almost smoking. Place the hulled and sliced strawberries in the pan and sear them for about 45 seconds, turning once. They should be slightly softened but not releasing too much juice.
5
To make the sauce, keep the skillet used to cook the pork on medium-high heat. Add 1/3 cup of chicken stock to the pan, scraping the bottom to dislodge any brown bits from cooking the pork. Cook until the stock becomes almost syrupy, about 3 minutes.
6
Stir in the 1/2 cup of sherry wine vinegar and 2 teaspoons of sugar, then continue cooking the sauce until it thickens enough to coat the back of a spoon, approximately 3-5 more minutes. Taste the sauce after 1 1/2 minutes and add more sugar if desired, depending on the tartness.
7
Slice the rested pork tenderloin into medallions and arrange them artfully on serving plates. Spoon the lightly seared strawberries alongside the pork, then drizzle the sauce generously over the meat and strawberries.
8
To finish, sprinkle flaky sea salt on top of the pork and garnish with freshly minced chives. Serve immediately, and enjoy the delightful harmony of flavors!
Nutrition Information
13g
Fat
11g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Elegant Pork Tenderloin with Seared Strawberry Reduction?
It is a sophisticated dish that combines juicy pork tenderloin with a tangy seared strawberry and sherry vinegar reduction, seasoned with rosemary and fresh chives.
How many pork tenderloins are required for this recipe?
The recipe calls for two pork tenderloins, each weighing approximately one pound.
How should I prepare the pork before cooking?
Pat the pork tenderloins dry with paper towels to ensure a good sear, then season generously with coarse salt, black pepper, and crumbled dried rosemary.
What is the initial searing time for the pork?
The pork should be seared for about 6 minutes in a large heavy skillet over medium-high heat until richly browned on all sides.
What is the target internal temperature for the pork tenderloin?
The pork should be cooked until a meat thermometer inserted into the thickest part registers 155°F (68°C).
How long does the pork cook after the initial sear?
After reducing the heat to medium-low, the pork cooks for approximately 15 minutes.
Why should the pork rest after cooking?
Resting allows the internal temperature to rise slightly and ensures the meat remains ultra-moist and delectable.
How do I prepare the strawberries for the reduction?
Hull and slice 10-12 large strawberries before searing them.
How long should the strawberries be seared?
Sear them for about 45 seconds in a very hot pan, turning once until they are slightly softened.
What type of pan is best for searing the strawberries?
An unridged rimmed griddle pan or a large, heavy skillet is recommended.
How do I make the sauce for this dish?
Deglaze the pork skillet with chicken stock, then stir in sherry wine vinegar and sugar, cooking until the mixture thickens.
What type of vinegar is used in the reduction?
The recipe specifies 1/2 cup of sherry wine vinegar, preferably aged.
Can I substitute the chicken stock?
Yes, you can use water as a substitute for the chicken stock if needed.
How much sugar is needed for the sauce?
Between 2 and 4 teaspoons of sugar are used, depending on the tartness of the vinegar and personal preference.
How do I know when the sauce reduction is finished?
The sauce is ready when it has thickened enough to coat the back of a spoon, which usually takes 3-5 minutes.
How should the pork be sliced for serving?
The rested pork tenderloin should be sliced into medallions.
What are the recommended garnishes for this recipe?
The dish is finished with a sprinkle of flaky sea salt and freshly minced chives.
What are the nutritional facts for one serving?
Each serving contains approximately 255 calories, 13g of fat, 11g of carbohydrates, and 23g of protein.
What style of cuisine does this recipe represent?
This recipe is described as a testament to modern Spanish cuisine.
How many ingredients are in this recipe?
There are 11 ingredients in total, including the garnishes.
What is the purpose of the dried rosemary?
The crumbled dried rosemary provides aromatic herbal notes that elevate the overall flavor profile of the pork.
Is this recipe suitable for special occasions?
Yes, its visual appeal and sophisticated flavor profile make it perfect for special occasions or charming dinners.
What kind of salt is recommended for garnish?
Flaky sea salt, such as Maldon, is recommended for the final touch.
How much rosemary is required?
The recipe calls for 2 tablespoons of crumbled dried rosemary.
How many grams of protein are in this dish?
There are 23 grams of protein per serving.
What is the fat content of the recipe?
The recipe contains 13 grams of fat per serving.
How many calories are in the pork tenderloin dish?
The dish contains 255 calories per serving.
What is the total carbohydrate count?
There are 11 grams of carbohydrates per serving.
When should I add the sugar to the sauce?
Add the sugar along with the sherry wine vinegar after the chicken stock has become syrupy.
How should the strawberries look after searing?
They should be slightly softened but not releasing too much juice.