Grilled Pork Loin with Balsamic and Strawberry Glaze

INGREDIENTs

• 1 lb pork tenderloin

  Marinade:

• ¼ cup balsamic vinegar

• ¼ cup olive oil

• 1 ½ tsp salt

• 1 tsp pepper

• 1–2 teaspoons fresh rosemary

• 3 garlic cloves

  Savory Strawberry Compote

• 1 tablespoon olive oil

• 1 small shallot – finely chopped ( 2 tablespoons)

• 2 cups strawberries- small diced

• 1/2 cup white wine

• 2 Tablespoons sugar

• generous pinch salt and pepper

• squeeze lemon juice- 1 teaspoon

• Garnish: 1 cup diced strawberries, balsamic reduction or glaze, fresh rosemary sprigs

DIRECTIONS

1. Blend marinade ingredients together in a blender. Place loin and marinade in a large ziplock bag, or in a shallow baking dish, coating all sides. Refrigerate 1 hour or overnight.

2. In a small pot, heat oil over medium low heat, then add shallot. Stir and sauté until golden about 2-3 minutes. Add strawberries, wine, sugar, salt, pepper. Bring to a simmer. Continue to simmer on med-low heat until wine has reduced and strawberries have thickened, about 10 minutes. It should look like a loose jam. Add a squeeze of lemon. Set aside.

3. Pre -heat grill on high heat.

4. Remove loin from marinade and pour extra marinade into a small pot. Boil for one minute, or until it has darkened — you will use this cooked marinade to baste the loin whilst on the grill.

5. Once the grill is hot, scrape it clean. Turn to medium-high and place pork loin directly on the grill, and cook for 12 minutes total, tuning and basting every 3 minutes. Cover in-between turns. Check temperature. Continue cooking on grill, lowering heat if necessary – or finish it in the oven- just until loin reaches 140 F at thickest point. Let rest 5-10 minutes.

6. When ready to serve, slice loin into ¾ inch slices, then plate, topping with compote ( or place pork over the compote).

7. Garnish with fresh diced strawberry, rosemary sprigs and balsamic reduction.

courtesy of www.feastingathome.com