STRAWBERRY-BALSAMIC GLAZED PORK TENDERLOIN
Start to finish: 40 minutes
1 cup fresh strawberries, hulled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
3 cloves garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 pounds pork tenderloins
In a blender, combine the strawberries, oil, vinegar, honey, garlic, salt and pepper. Puree until smooth. Pour about a third of the mixture into a small saucepan and set aside. Pour another third of the mixture into a large non-reactive (glass or stainless steel) bowl. Pour the remaining sauce into a small bowl.
Slice the pork tenderloins into 1/2-inch rounds. A few at a time, place the rounds between sheets of plastic wrap, then use a meat mallet or rolling pin to carefully pound the rounds to an even thickness of about 1/4 inch. Place the pounded rounds in the non-reactive bowl with the sauce, turning to coat evenly. Refrigerate for 30 minutes.
After the pork has marinated for 20 minutes, heat a grill to medium-high.
Place the saucepan of strawberry-balsamic sauce over medium-low heat on the stovetop. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes, or until thickened. Cover the pan and remove from the heat.
When the pork has finished marinating, use an oil-soaked paper towel held with tongs to oil the grill grates. Place the pork rounds on the grill. Baste the pork with the sauce set aside in the small bowl. Grill for 3 to 4 minutes, then flip the rounds, baste again and cook for another 3 to 4 minutes.
Divide the pork between 6 serving plates, then spoon a bit of the simmered sauce over them.
Nutrition information per serving: 240 calories; 70 calories from fat (29 percent of total calories); 8 g fat (1.5 g saturated; 0 g trans fats); 100 mg cholesterol; 9 g carbohydrates; 1 g fiber; 8 g sugar; 32 g protein; 240 mg sodium.