Go Back
–+ servings

Rosemary Pork Tenderloin with Roasted Strawberries

bakingwithnessa
The Roasted Strawberries are the perfect pairing with this delicious Rosemary Pork Tenderloin. Marinate overnight to get the most flavors!
Start Cooking Pin Recipe Print Recipe
Prep Time 10 minutes
Bake / Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

Rectangular Tray
Baking Sheet (M)
Half Deep Flexiflat™
Baking Sheet (S)
Santoku Chef Knife
Eco-Chop
Mini Herb Chopper
Mini Whisk
Spatula
Thermometer
French EVOO (500ml)
Meyer Lemon Oil
Sel Gris Mill
Pepper Mill

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!

YouTube Video

Photos

Nutrition

Calories: 336kcal | Carbohydrates: 7g | Protein: 32g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1243mg | Potassium: 718mg | Fiber: 2g | Sugar: 4g | Vitamin A: 24IU | Vitamin C: 45mg | Calcium: 25mg | Iron: 2mg
Keyword 9x13 rectangular mold, bon cook, easy roasted strawberries, flexipan, guy demarle, rosemary pork tenderloin, silicone bakeware, silicone molds, silpat
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/rosemary-pork-tenderloin-with-roasted-strawberries/