Step

• Step 1

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

• Step 2

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

  Ingredients

  • 2 Pound pork tenderloin

  • To Taste salt and pepper

  • 2 Tablespoon dried rosemary

• Step 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.

  Ingredients

  • 2 Tablespoon extra-virgin olive oil

• Step 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

• Step 5

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

• Step 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.

  Ingredients

  • 12 Large fresh strawberries

• Step 7

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

  Ingredients

  • 1 Cup balsamic vinegar

• Step 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.

  Ingredients

  • 4 Tablespoon sugar

• Step 9

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