Pork tenderloin with strawberry vinaigrette

4 servings

Ingredients

Quantity Ingredient
1 cup Sliced fresh ripe strawberries
1 tablespoon Dijon mustard
1 Garlic clove; minced
1 tablespoon Balsamic vinegar
2 tablespoons Honey
Juice of 1 lemon
¼ cup Olive oil; divided
2 pounds Pork tenderloin; gristle and
Silver skin removed
1 teaspoon Ground coriander
1 pinch Cayenne pepper
Salt; to taste
Freshly ground black pepper; to taste

Directions

Mash strawberries in a large bowl. Add next 5 ingredients and whisk until well-blended. While whisking, add all but 2 tablespoons of olive oil.

Reserve at room temperature. Preheat oven to 375 degrees. Season pork with next 3 ingredients. In a large skillet over high heat, heat 2 tablespoons of the olive oil and add tenderloins, browning evenly on all sides.

Transfer to a baking dish and place in preheated oven for 5 to 6 minutes or until center is just barely pink and juice runs clear when meat is pricked.

To serve, slice tenderloin into medallions. Arrange on each plate and drizzle vinaigrette over pork. Serves 4.

Recipe Source: Home & Garden TV -- Home Grown Cooking Formatted for MasterCook by Nancy Berry - cwbj78a@...

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