Pork Tenderloin with Strawberry Balsamic Sauce

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
Pinot Griogio
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!

Roasted cauliflower with Orzo

This started as a clean-out-the-fridge meal that turned into something amazing. Sometimes, happy accidents occur in the kitchen and this is one of them. The funny part is, I had to go out and re-buy the ingredients I was trying to use up in the first place in order to make this again for this post. But that's okay, as I'm a big fan of cauliflower prepared any way.

I loved all the components of this dish--the roasted cauliflower with red peppers, the almost creamy multicolored orzo and the astringency of the balsamic vinegar. Paired with roast chicken, it made an excellent side dish.

Roasted Cauliflower with Orzo

3 cups cauliflower florets
1 red pepper, sliced
4 tablespoons olive oil,
1/4 teaspoon crushed red pepper flakes
1/4 tsp dried summer savory
1/4 tsp dried oregano
sea salt and pepper to taste
1 cup orzo
1 1/2 cups chicken or vegetable broth
3/4 cup frozen peas,thawed
2 TBLS grated Parmesan cheese
2-3 tsps white balsamic vinegar

Heat the oven to 400 degrees. On a baking sheet, combine the cauliflower, and sliced red peppers with 2 tablespoons of olive oil, red pepper flakes, and a generous pinch of sea salt and freshly ground black pepper. Toss to coat. Place the pan in the oven and roast for 15 minutes, stirring the vegetables a couple of times as they roast.

Meanwhile, cook the orzo according to the package directions, but sub in the chicken or vegetable stock for the water. During the last 2 minutes of cooking, add the thawed peas. Drain and return to the pot over low heat. Stir in the remaining 2 tablespoons of olive oil, the Parmesan cheese and salt to taste.



Pour the orzo onto a plate and spoon the cauliflower mixture over it. Drizzle with the balsamic and serve immediately. Enjoy!