Pork tenderloin with strawberry-balsamic vinegar sauce

mains pork

Adding jam to pork meat might sound odd, but surely you’ve heard of combining apple with pork, or cranberries with turkey. The combination of sweet and sour found in fruit creates a nice contrast with the savoury meat. This way, you can really turn pork tenderloin into something special.

Serves: 2

Ingredients

  • 200g pork tenderloin

  • 600g firm boiling potatoes

  • 400g green beans

  • 1 shallot

  • 1 twig fresh rosemary

  • 45g (3 tbsp) strawberry jam

  • 4 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 1 tbsp butter

Directions

  • Get the pork tenderloin from the fridge, and allow to reach room temperature. Pre-heat the oven to 200°C. Wash the potatoes and cut in 1cm cubes. Seperate the rosemary leaves from the stem and chop finely.

  • Spread the potatoes on an oven tray with baking paper and mix with 1 tbsp olive oil and 2 tsp rosemary. Add salt and pepper. Bake in the oven for 15-20 minutes. If possible, leave space on the oven tray for the beans.

  • Remove the stems from the beans and chop the shallot.

  • When the baking time for the potatoes is up, put the beans in the remaining space on the oven tray, mix with 1 tbsp of olive oil and add salt and pepper. Bake the potatoes and beans for another 15 minutes.

  • Rub salt and pepper on the pork tenderloin. Heat 2 tbsp of olive oil in a frying pan on medium heat. Fry the tenderloin for 10-13 minutes. Remove and leave under a sheet of tinfoil until serving.

  • Add the shallot to the same pan, along with the rest of the rosemary. Fry for 3-5 minutes. Add the strawberry jam, balsamic vinegar and 4 tbsp water. Stir constantly and allow to reduce for 2 minutes. Remove from heat and stir in the butter.

  • Cut the pork tenderloin in slices. Divide potatoes, green beans and pork tenderloin across the plates. Pour the sauce over the pork tenderloin.