Pork Tenderloin with Balsamic Strawberry Sauce
Roasted Potatoes and Steamed Green Beans
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 1 Tbsp Montreal steak seasoning
- 2 Tbsp olive oil, divided
- 2 cloves garlic, minced
- ½ cup balsamic vinegar
- 1 (16-oz) pkg strawberries, sliced
Instructions
- Preheat oven to 400°F. Sprinkle pork with seasoning. Brown pork all over in 1 Tbsp hot oil in a large ovenproof skillet over medium-high heat.
- Transfer skillet to oven, and bake 10 minutes or until a meat thermometer inserted in thickest portion of pork reads 145°F.
- Meanwhile, cook garlic in 1 Tbsp hot oil in a nonstick skillet over medium heat 1 minute. Stir in vinegar and strawberries; bring to a boil, and cook 5 minutes or until vinegar is slightly thick and syrupy. Serve over pork.
Side Dish Ingredients
- 1 (28-oz) bag Honey Gold potatoes, halved
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 (12-oz) pkg frozen green beans
Side Dish Instructions
- Preheat oven to 400°F. Toss together potatoes, oil, and garlic on a lightly greased rimmed baking sheet. Bake 30 to 35 minutes or until potatoes are browned and tender.
- Steam green beans according to package directions; season with salt and pepper to taste.
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