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Place oven rack in the middle position and preheat oven to 200 °C (400 °F).
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In a large oven-safe skillet set over medium-high heat, heat oil and brown pork tenderloins for 2 minutes on each side. Season with salt and pepper.
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In the same skillet, add tomatoes, honey, jam, garlic, rosemary and red pepper flakes. For medium rare, bake for 20 minutes or until a thermometer inserted into the centre of the meat reads 60 °C (140 °F). Flip tenderloins halfway through cooking. Transfer tenderloins to a plate, cover with foil and let stand for 10 minutes.
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Meanwhile, in the same skillet, add the balsamic vinegar. Bring to a boil over medium-high heat and reduce for 1 minute, stirring with a wooden spoon. Add strawberries and continue cooking for 1 minute until warm. Cut pork tenderloins into 1-cm (½-in.) slices. Cover with gravy and serve with rice.
Cooking on the BBQ
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Preheat barbecue to medium.
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For medium rare, grill pork tenderloins on all sides for about 15 minutes or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F).
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Transfer to a plate and let stand for 10 minutes.
This recipe is from Porc du Québec.