By Traeger Kitchen
Make this romantic dinner for two in your own backyard: tender, rosemary pork & seared strawberries, drizzled with a reduced balsamic vinegar glaze. XOXO.
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|2 Pound||pork tenderloin|
|To Taste||salt and pepper|
|2 Tablespoon||dried rosemary|
|2 Tablespoon||extra-virgin olive oil|
|12 Large||fresh strawberries|
|1 Cup||balsamic vinegar|
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
Rinse pork and pat dry. Sprinkle both sides with salt, pepper, and rosemary.
2 Pound pork tenderloin
To Taste salt and pepper
2 Tablespoon dried rosemary
In a large Dutch oven skillet, heat oil on High until almost smoking. Add the tenderloin and sear on each side until the skin is golden brown, about 2 minutes per side.
2 Tablespoon extra-virgin olive oil
Set the skillet in the Traeger and cook until pork is no longer pink and internal temperature reaches 150℉, about 20 minutes.
350 ˚F / 177 ˚C
150 ˚F / 66 ˚C
Remove from grill and let the pork rest for 5-10 minutes.
Add strawberries to the skillet over the stove on medium heat and quickly sear on both sides for less than a minute. Remove berries from the pan.
12 Large fresh strawberries
Add balsamic vinegar to the same pan and scrape the browned bits from the bottom.
1 Cup balsamic vinegar
Bring to a boil and then reduce heat to medium low. Add the sugar, stirring frequently. Sauce is ready when it has reduced by half and texture is thick.
4 Tablespoon sugar
Slice the pork and place the seared strawberries on top. Serve with a drizzle of the balsamic vinegar sauce. Enjoy!