Rosemary Pork Tenderloin with Roasted Strawberries
Here is another Fantastic and Easy recipe from our monthly Cooking Class Menu at bon COOK™! Did you know when you organize your cooking class with me, you get to gather with your friends and Family in your kitchen while I share all my tips and trick? It is so much fun that my guests love to host to get all the perks!
Also, if you did not know, we have so many delicious recipes on our bon COOK™ website for you to try and to share around your dining table. I am certain you will find something you will like to make!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Rosemary Pork Tenderloin with Roasted Strawberries
Equipment
Ingredients
PORC TENDERLOIN MARINADE
- 1/3 cup (75 g) French EVOO
- 2 tsp (12 g) Sel Gris Mill
- 1 tsp (2 g) Pepper Mill
- 1 Tbsp (2 g) fresh rosemary (Chopped)
- 2 Lbs (910 g) pork tenderloin
ROASTED STRAWBERRIES
- 1 Lb (450 g) strawberries (Save the juice for the sauce)
- 1 Tbsp (15 g) French EVOO
- 1 tsp (4 g) light brown sugar
- 1 tsp (6 g) Sel Gris Mill
STRAWBERRY SAUCE
- 2 Tbsp (30 g) Meyer Lemon Oil
- Sel Gris Mill
- Pepper Mill
Instructions
PORC TENDERLOIN MARINADE
- Directly in a ziploc bag, whisk the marinade ingredients together until combined. Add the pork and close it. Move the pork around the bag to thoroughly coat the tenderloin. Allow to marinate for at least 3 hours or best overnight in the refrigerator.
ROASTED STRAWBERRIES PREPARATION
- Preheat oven to 350F/180C.
- Wash your strawberries under cold water. Pat them dry and remove the leaves. Slice them in half or quarter, so they are all roughly the same size and will cook at the same rate. Directly, transfer your strawberries onto the Flexiflat™.
- Drizzle the French EVOO, brown sugar and sel gris sea salt over strawberries and toss to coat them.
- Bake for 20 minutes at 350F/180C. Stirring once at about 10 minutes. (Every oven heats differently, monitor your strawberries from 15min). Once your Roasted Strawberries are out of the oven, let them cool down completely in the mold.
STRAWBERRY SAUCE
- Once your Flexiflat™ is cool to the touch, carefully fold up the sides (like a taco) and pinch together the end. Pour just the juices into the Eco-chop. Add the Meyer Lemon Olive Oil, season with Salt and Pepper (to taste). Place the lid on the Eco Chop and pull handle 15-20 times to emulsify the sauce. Set aside.
BAKE!
- Preheat oven to 400F/200C. Place the Rectangular Flexipat® Tray on the top of your Medium perforated baking sheet. Remove the pork tenderloin from the ziploc bag, place it on the Flexiflat®. Then, pour the marinade on top.
- Bake for 30 minutes 400F/200C (Every oven heats differently, monitor your pork tenderloin from 25min). The tenderloin will be ready when the Digital Thermometer registers 120F/50C.
- Once your Rosemary Pork Tenderloin is out of the oven, let it cool down for 10 minutes in the mold.
ASSEMBLY
- To serve, slice the tenderloin and place on a platter. Arrange the roasted strawberries around the slices. Drizzle the strawberry sauce over the pork and roasted strawberries. Garnish with fresh rosemary. Enjoy and Bon Appétit!
Video
Special Notes
Nutrition
