Garlic & Rosemary Rubbed Pork Tenderloin with Balsamic Strawberry Sauce
Marinated pork tenderloin with a sweet strawberry-balsamic glaze; perfect for a flavorful meal.
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Cooking tools:
- Instant-read thermometer
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Baking sheet
- Parchment paper
- Aluminum foil
- Saucepan
- Fork
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 1-2 cloves garlic, pressed
- 2 tsp / 10 mL chopped fresh rosemary
- ¼ tsp / 1 mL EACH salt and ground black pepper
- 1 pork tenderloin, well-trimmed, about 12 oz / 375 g
- 1 Tbsp / 15 mL canola oil
- 1 ¼ cup / 300 mL halved or quartered strawberries, depending on size
- ⅛ cup / 25 mL balsamic vinegar
- 1 Tbsp / 15 mL honey
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