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Roasted Pork With Balsamic Strawberry Sauce

Roasted Pork With Balsamic Strawberry Sauce

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.

Prep Time

15 Min

Cook Time

35 Min




Number of People Serving


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Units of Measurment:
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
4 Tablespoon sugar


  • 1

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  • 2

    Rinse pork and pat dry. Sprinkle both sides with salt, pepper, and rosemary.

  • 3

    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.

  • 4

    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

  • 5

    Remove from grill and let the pork rest for 5-10 minutes.

  • 6

    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.

  • 7

    Add balsamic vinegar to the same pan and scrape the browned bits from the bottom.

  • 8

    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.

  • 9

    Slice the pork and place the seared strawberries on top. Serve with a drizzle of the balsamic vinegar sauce. Enjoy!

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