By Traeger Kitchen
Make this romantic dinner for two in your own backyard: tender, rosemary pork served alongside seared strawberries, drizzled with a reduced balsamic vinegar glaze.
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|2 Pound||pork tenderloin|
|2 Tablespoon||dried rosemary|
|2 Tablespoon||Olive oil|
|12 Large||strawberries, sliced|
|1 Cup||balsamic vinegar|
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
Season all sides of the pork with salt, pepper, and rosemary.
2 Pound pork tenderloin
To Taste Salt
To Taste 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 Olive oil
Insert the probe into the thickest part of the tenderloin. Place the skillet directly on the grill grates, Close the lid and cook until pork until the internal temperature reaches 160°F, 20 minutes.
350 ˚F / 177 ˚C
160 ˚F / 71 ˚C
Remove the pork from the grill, transfer to a cutting board and let rest for 5-10 minutes.
Place the skillet on the stovetop over medium heat, add the strawberries and quickly sear on both sides for less than a minute.
12 Large strawberries, sliced
Remove the berries from the pan. Add the balsamic vinegar to the same pan and scrape the browned bits from the bottom. Bring to a boil and then reduce the heat to medium-low. Add the sugar, stirring frequently. Cook until the vinegar has reduced by half and the texture has thickened enough to coat the back of a spoon.
1 Cup balsamic vinegar
4 Teaspoon Sugar
Slice the pork, and place the seared strawberries on top. Serve with a drizzle of the balsamic vinegar sauce. Enjoy!