PORK TENDERLOIN WITH LIGHTLY SEARED STRAWBERRIES
(Solomillo de Cerdo con Fresas) Playing off the tart-sweet-aromatic flavors of sherry vinegar and seared strawberries, this modern Spanish dish is outstanding - as sophisticated and striking as it is easy to make. The amount of sugar you use will depends on how sweet you'd like the sauce and the tartness of your sherry vinegar. The strawberries likewise need some acidity; choose berries that are fragrant and seasonal but just a touch underripe. They should be tangy-sweet and seared very briefly. The pork is best when slightly pink and moist; a meat thermometer is indispensable here. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Strawberry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rub the pork generously with salt, pepper, and rosemary. Heat the olive oil in a large heavy skillet over medium-high heat. Add the pork and cook until richly browned on all sides, about 6 minutes total. Reduce the heat to medium-low and cook the pork, turning several times, until it is tender and an instant-read thermometer registers 155º, about 15 minutes. Transfer the pork to a cutting board and let it rest, covered with foil, while you prepare the strawberries and sauce. The internal temperature will rise as the meat stands. Set the skillet aside, you'll use it to make the sauce.
- Rub an unridged rimmed griddle pan or a large, heavy skillet with an oiled paper towel and heat until almost smoking. Add the strawberries and sear for about 45 seconds, turning once. They should be cooked until slightly softened but should not release too much juice.
- Add the chicken stock to the skillet in which the pork cooked and place it over medium-high heat, scraping the bottom to dislodge the brown bits. Cook until the stock is almost syrupy, about 3 minutes. Add the vinegar and 2 teaspoons of the sugar and continue cooking until the sauce is almost thick enough to coat a spoon, 3-5 minutes longer. After 1 1/2 minutes, taste the sauce and add more sugar to taste if it seems too tart.
- Cut the pork into slices and arrange them decoratively on dinner plates. Spoon some seared strawberries beside the meat and drizzle the sauce on and around the meat and strawberries. Sprinkle flaky salt over the pork and garnish it with chives. Serve at once.
Nutrition Facts : Calories 94.8, Fat 7.4, SaturatedFat 1.1, Cholesterol 0.6, Sodium 30, Carbohydrate 7.3, Fiber 1.6, Sugar 4.5, Protein 0.9
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Echo Ellen
[email protected]This was the perfect dish for a summer dinner party. It was light and refreshing, and everyone loved it.
Teddy P
[email protected]This recipe is a keeper! I'll be making it again and again.
Munna Bai
[email protected]I would definitely recommend this recipe to others. It's a great way to enjoy pork tenderloin and strawberries in a new and exciting way.
Yaman Prajapati
[email protected]★★★★
pravin friends sothanaigal
[email protected]I'm not sure what I did wrong, but my pork turned out dry. The strawberries were good though.
Prosper Ojukwu
[email protected]This dish was a great way to use up some leftover pork tenderloin. It was quick and easy to make, and the results were delicious.
Hurmat Imran
[email protected]Wow!
rainers uno uno dos
[email protected]This recipe was a bit too sweet for my taste. I might try it again with less sugar.
Ephirem Legese
[email protected]Not a fan of strawberries in my savory dishes. Other than that, the pork was tender and flavorful.
Justine Aquino
[email protected]I've made this recipe several times and it's always been a crowd-pleaser. The pork is always tender and juicy, and the strawberries add a pop of color and flavor.
Siyanda Kweleta
[email protected]This recipe was easy to follow and the results were impressive. The pork was cooked perfectly and the strawberries added a nice touch of sweetness.
Raj bhai
[email protected]Pork tenderloin and strawberries? I was skeptical, but this dish was a hit! The flavors were amazing and the pork was so tender. Definitely will make again!