Pork Tenderloins With Balsamic Strawberries And Le Recipe

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Pork Tenderloins with Balsamic Strawberries and Le

Lynette !

By
@breezermom

This recipe makes 2 meals! One for the original meal, and then a panini for the leftover meal. Love being able to re-create leftovers so family doesn't think they are having the same thing twice!!


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Serves:

4 for first meal, 6 for second

Prep:

15 Min

Cook:

40 Min

Method:

Grill

Ingredients

3 pkg
pork tenderloins
1/2 tsp
freshly ground black pepper
2 tsp
kosher salt, divided
10 slice
bacon
16 oz
haricots verts (thin green beans)
2 Tbsp
olive oil, divided
4 clove
garlic, divided
1/2 c
balsamic vinegar
1/3 c
strawberry preserves
1/2 c
fresh strawberries, quartered

FOR THE LEFTOVER DINNER

7 oz
jar roasted red bell peppers, drained
12 tsp
pesto
12 slice
artisan bread
6 slice
havarti cheese

Directions Step-By-Step

1
Preheat grill to 400 to 500 degrees (high heat). Sprinkle pork with the pepper and 1 tsp salt; wrap 5 bacon slices around each tenderloin, and secure with wooden picks.
2
Place green beans, 1 tbsp olive oil, 2 garlic cloves, and remaining 1 tsp salt in the center of a 24 x 18 inch piece of heavy-duty aluminum foil; toss to coat. Bring up sides of foil over the beans; double fold the top and side edges to seal, making a packet.
3
If using a charcoal grill, move coals to one side. If using a gas grill, turn off one side of the grill. Arrange the pork and foil packet over the unlit side, and grill, covered with grill lid, for 25 to 30 minutes.
4
Meanwhile, mince remaining 2 garlic cloves; saute in remaining 1 tbsp hot olive oil in a medium skillet over medium-high heat for 2 to 3 minutes or until golden. Add the vinegar; bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, and stir in preserves. Reserve half of the mixture for basting. Stir the fresh strawberries into the remaining mixture.
5
Remove the foil packet from the grill. Transfer thepork to the lit side of the grill. Baste pork with the reserved strawberry mixture. Grill for 5 more minutes over the lit side, turning once. Remove the pork from the grill; reserve 1 tenderloin for the "Leftover Recipe". Slice the remaining tenderloin, and serve with strawberry mixture and green beans.
6
For the Leftover Recipe: Cut the reserved pork from the recipe into 18 thin slices.
7
Cut the drained peppers into 6 pieces.
8
Spread 2 teaspoons of pesto on one side of each slice of artisan bread. Top with 3 pork slices, a red bell pepper piece, a havarti cheese slice, and the other bread slice.
9
Cook in a preheated panini press 2 to 3 minutes or until golden on each side. Enjoy

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern