Pepper-crusted Pork Tenderloin with Strawberry-Balsamic Salsa


Happy Memorial Day! We hit the road this weekend and headed to our Lake Cabin in northern Minnesota to kick-off summer. Even though it was cool, cloudy and felt more like winter than hot, sunny summer that didn’t stop us from welcoming summer (or rather begging it to come) in the following ways: 


1. Launching the fishing boat and speed boat in the lake. We gunned the speed boat and man was the wind sharp and cold on our faces! We’ll take it though. If we can’t get a sun burn might as well enjoy the wind burn!

2. Getting crafty in order to beat the cold while still accomplishing the task of putting the sea-doos in the lake. Usually we launch the sea-doos at the public landing nearby and drive back to the cabin, soaking up the sun and water drops during the inaugural ride of the season. But this year, the water was free-eee-eeezing because the ice went out just two weeks ago. We’re not lying. Minnesota weather is darn crazy. So instead Dad revved up the ATV and hauled the sea-doos to our beach. Everyone stayed dry and Dad had some fun plowing through the sand on his ATV…wheels churrning, engine growling,  mud and water spraying everywhere… you know, things boys enjoy.


3. Grilling and eating this pepper-crusted pork tenderloin with strawberry-balsamic salsa. This was the best way to welcome summer. The grill makes the pork succulent and juicy. The rosemary and black pepper crust provides a woody fragrent flavor, while the strawberry-balsamic salsa gives a sweet acidity. We served the pork tenderloin with fresh grilled asparagus and ginger quinoa. We’re definitely going to make this again, especially since we bought a Spirit Weber Grill today for our patio at home. We’re ready to do our Weber dance! (If you haven’t seen the Weber commercials check them out. You’ll learn some rock-star dance moves).

Hope you had a great Memorial Day! Happy double dipping!

Recipe – From Coastal Living June Edition

Serves 6-8


  • 2 (1 – 1 1/2-pound) pork tenderloins, trimmed
  • 2 tsp. minced fresh rosemary
  • 1 tsp. salt
  • 2 tsp. cracked black pepper
  • 2 Tbs. butter
  • 1 shallot, minced
  • 1/2 cup chicken stock or chicken broth
  • 1/4 cup white balsamic vinegar
  • 2 Tbs. light brown sugar
  • 1/4 tsp. dried crushed red pepper
  • 8 ounces strawberries, hulled and chopped
  • 2 green onions, chopped


1. Preheat grill to medium-high heat (350 to 400 degrees) or grill pan over medium-high heat. Sprinkle pork evenly with rosemary, salt, and pepper. Grill pork, covered, turning once, 15 minutes or until a thermometer inserted in the thickest part of the meat registers 145 degrees. Cover pork loosely with aluminum foil; let stand for 10 minutes before slicing.

2. Melt butter in a large skillet over medium-high heat. Add shallot; cook 1 to 2 minutes or until tender. Stir in chicken stock and next 3 ingredients. Bring mixture to a boil, and cook 1 to 2 minutes, stirring until sugar dissolves. Stir in strawberries, and cook, stirring occasionally, 3 to 5 minutes or until berries soften and mixture thickens slightly. Spoon sauce over sliced pork. Sprinkle with green onions.

3. Serve with grilled asparagus and enjoy!


2 responses

  1. Pingback: Pork Tenerloin with Honey Rosemary Peaches | Double Dippers

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