Wednesday, June 29, 2011
Our local library was having a book sale this week and as I leafed through the cookbook offerings I came across The Berry Bible by author Jane Hibler, with over 150 delectable recipes that use wild, cultivated, fresh and frozen berries. Well, this being our season for berries, I wasn't about to pass on this little book. The only disappointing part of the book is the lack of photos--not a one, but this book is very informative and interesting with an added bonus of some truly fantastic recipe ideas.
In my mind, few foods capture the sweetness of nature like fresh berries, whether eaten straight off the bush or baked to perfection beneath a flaky crust. We're nearing the end of our fresh strawberry season, but I was able to go earlier this week and pick just a few more quarts for the freezer. No pies or jellies tonite will be made--just a very simple pork dish. The balsamic vinaigrette enhances the flavor of the sweet berries, but manages to retain it's savory notes with the rosemary-garlic pork loin. I'm pretty certain I could eat this salad every day if given the option.
Pork Tenderloin Salad with Strawberry Balsamic Sauce
Adapted from The Berry Bible
1 TBLS chopped fresh rosemary
1 TBLS minced garlic
2 shallots, minced
1 tsp sea salt
1/2 tsp ground black pepper
1 1/4 lbs. pork tenderloin
1 1/2 TBLS olive oil
1/3 cup white balsamic vinegar
2 cups sliced fresh strawberries
1 lb mixed fresh greens
Preheat the oven to 325 degrees.
In a small bowl, mix the rosemary, garlic, shallots, sea salt, and pepper. Pat the meat dry with paper towels then rub with the rosemary-garlic and shallot mixture. In a large, skillet, heat 1 teaspoon of olive oil over medium high heat. Brown the meat on all sides. Transfer the tenderloin to a baking dish and drizzle a bit of the olive oil drippings from the pan over it and two TBLS Pinot Grigio wine and roast covered with foil for 30 minutes.
Put the skillet over medium-high heat and pour in the balsamic vinegar. Use a wood spoon to loosen the caramelized bits on the bottom of the pan. Reduce the vinegar by about half, then gently stir in the strawberries and the olive oil. Stir to combine and season lightly with just a pinch salt.
Carve the meat into 1/2-inch slices. Pour any collected juices into the strawberry sauce pan and stir to blend.
Spread your greens onto a plate. Arrange the pork slices on top of the greens. Drizzle with the warm strawberry dressing and serve immediately, garnished with fresh strawberries if desired. Enjoy!