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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