When you think of summer weekends, you think of cool cocktails, hot BBQ off the grill, and entertaining. We at Gigi HV also like to incorporate what is fresh, at its peak, and can be had locally. Right now strawberries are prime! You can even pick your own at Greig Farm in Red Hook. If picking isn’t your thing, come on into Gigi market and pick up a pint or two. We thought we would share a great recipe that incorporates the grill, the strawberries and a perfect meal for your next get together. Enjoy! Let us know what you think.
Grilled Pork Tenderloin with Strawberry BBQ Sauce
We have adapted the classic pork and applesauce combination by pairing it with strawberries for this late spring BBQ version. This strawberry balsamic glaze is the perfect sweet and sour accompaniment to pork. In the summer,substitute peaches or fresh plums for the strawberries.
Makes 4 to 6 servings
2 tablespoons olive oil, plus additional for brushing the grill
3 tablespoons finely chopped shallot
1 garlic clove,minced
1 tablespoon minced fresh chives,or a combination of tarragon and chives
2 pints strawberries,cleaned,hulled,and halved
2 tablespoons sugar
¼ cup balsamic vinegar
Kosher salt and freshly ground black pepper
Two 10-ounce pork tenderloins
Heat 1 tablespoon of the oil in a medium to large nonstick skillet over moderate heat. Add the shallot, garlic, and chives and cook, stirring often, until the shallots are softened, about 2 minutes. Add the strawberries and sugar and cook, tossing or stirring occasionally, until the liquid evaporates to a few tablespoons, about 3 minutes. Deglaze the pan with the vinegar and simmer until thickened and syrupy, about 4 minutes. Adjust the seasoning with salt and pepper. Put half the BBQ sauce in a small bowl for brushing the pork and set aside to cool. Set the remaining sauce aside to serve with pork.
Preheat the grill to medium and brush racks lightly with oil. Rub pork tenderloins with remaining 1 tablespoon oil and season with salt and pepper. Grill the pork,turning occasionally,until golden brown,about 6 minutes. Reduce the heat to medium-low and brush the pork with some of sauce,turning and brushing occasionally,until an instant-read thermometer inserted 2 inches into center of the pork registers 145°F,about 5 minutes longer (discard any remaining sauce for brushing). Transfer the pork to a platter,cover loosely with foil,and let rest 5 minutes.
Cut the pork diagonally into ¼- inch-thick slices. Arrange the pork slices on plates and serve with the remaining reserved sauce.
Serving suggestion: The sweetness of the strawberry BBQ make this a perfect match for the slight bitterness of quickly sautéed spinach or Swiss chard. Arugula salad with some Parmesan shavings and lemony vinaigrette is a well-paired cold side.
Substitute grilled bone-in pork chops, chicken, and duck for the pork loin.
Note: This recipe can be found in the Gigi Good Food Cookbook, Hudson Valley Mediterranean.