Grilled Balsamic Pork Loin with Strawberry Compote

Ingredients

pork tenderloin

1 lb

balsamic vinegar

1/4 cup

olive oil

1/4 cup

salt

1 1/2 tsp

pepper

1 tsp

rosemaryfresh

1 1/2 tsp

garlic

4 cloves

olive oil

1 tbsp

shallotfinely chopped

1 small

strawberriessmall diced

2 cups

white wine

1/2 cup

honey

2 tbsp

salt

to taste

pepper

to taste

lemon juice

1 tsp

strawberriesdiced

1 cup

rosemaryfresh sprigs

for garnish

Method

1. 01Blend balsamic vinegar, olive oil, salt, pepper, rosemary, and garlic until combined.
2. 02Place pork and marinade in a ziplock bag or shallow dish, coating all sides. Refrigerate 1 hour or overnight.1 hr
3. 03Heat 1 tbsp olive oil in a small saucepan over medium-low heat. Add shallot and sauté until golden, about 4-5 minutes.5 min
4. 04Add strawberries, white wine, honey, salt, and pepper. Bring to a simmer and cook on medium-low heat until wine reduces and strawberries thicken, about 10 minutes.10 min
5. 05Add lemon juice to brighten. Set aside.
6. 06Preheat grill to high heat.
7. 07Remove pork from marinade and pour extra marinade into a small pot. Boil for 1 minute until darkened.
8. 08Scrape grill clean and turn to medium-high. Place pork directly on grill and cook 12 minutes total, turning and basting with cooked marinade every 3 minutes, covering between turns.12 min
9. 09Check internal temperature. Continue cooking, lowering heat if necessary or finishing in the oven, until pork reaches 140°F at the thickest part.
10. 10Rest pork 5-10 minutes loosely covered with foil.7 min
11. 11Slice pork into 3/4 inch slices and plate with strawberry compote.
12. 12Garnish with fresh diced strawberries and rosemary sprigs.