Pork Tenderloin with Strawberry Balsamic Sauce

Spring has arrived, and this Pork Tenderloin with Strawberry Balsamic Sauce is just the thing to brighten up your dinner table. A little sweet, a little tangy, and super easy to make, it’s a simple, tasty recipe that’s sure to be a hit!

A sliced pork tenderloin with balsamic strawberry sauce on a wooden cutting board with sprigs of thyme surrounding.

Easy Roasted Pork Tenderloin

Spring is in the air, and it’s bringing with it the freshest flavors to your kitchen. Today, we’re talking about a dish that’ll make your dinner plans a whole lot brighter: Pork Tenderloin with Balsamic Strawberry Sauce.

It’s a little sweet, a little tangy, and a whole lot of delicious. Plus, it’s the kind of recipe that looks like you’ve put in way more effort than you actually have. Win-win, right?

This dish perfectly balances the savory tenderness of the pork with a sweet and tangy strawberry glaze.

A sliced pork tenderloin with balsamic strawberry sauce on a white dinner plate.

Why This Recipe Shines


  • Impressive Yet Easy: This dish looks like gourmet magic but comes together in about 30 minutes.
  • Seasonal Delight: Perfect for spring, with fresh strawberries bringing a burst of seasonal flavor.
  • Versatile: Great for a cozy family dinner or wowing guests at your next dinner party. It’s especially perfect for Easter, Mother’s Day, and other springtime celebrations.

Looking for more simple yet elegant dinner ideas? Be sure to try our chicken and potatoes with cider cream sauce, our oven-baked pesto crusted salmon, our lemon herb-crusted cod, and our quick pesto butter salmon.

Seasonal Produce Spotlight:

June in the Pacific Northwest is a magical time when local farmers’ markets are overflowing with the season’s star: fresh strawberries.

The long mild spring, warm summer days, cool summer nights, and fertile soils combine to help local farmers grow very sweet strawberries.

These locally nurtured strawberries truly capture the essence of the region. Grown with sustainable practices, they’re as kind to the environment as they are delicious. Each bite reflects local passion and the Pacific Northwest’s rich terroir.

Ingredient Notes

  • Pork tenderloin – the star of the show.
  • Salt and pepper – because some classics are classic for a reason.
  • Olive oil – for that golden sear.
  • Minced garlic – for that flavor kick.
  • Strawberries – hello, fresh spring sweetness!
  • Balsamic vinegar – for that tangy twist.
  • Honey – because we’re all about balance.
  • Fresh thyme (optional) – if you’re feeling fancy.

*Find the full printable recipe with specific measurements below.

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Photos of pork tenderloin with balsamic strawberry sauce on a cutting board and a white dinner plate.

Recipe Roadmap with Images

1

Prep & Sear

Preheat oven to 375°F. Season pork with salt & pepper. In a hot skillet with olive oil, sear all sides until golden.

2

Roast

Transfer skillet to oven. Roast 15-20 mins until pork reaches 145°F. Rest for 5 mins.

3

Sauce it Up

In the same skillet, first cook the garlic for 1 minute then combine strawberries, balsamic vinegar, and honey. Cook until sauce thickens. Stir in fresh thyme.

4

Serve

Slice pork, drizzle with sauce, garnish with thyme.

There you have it – a meal that’s sure to impress without the stress. This Pork Tenderloin with Balsamic Strawberry Sauce is the perfect way to celebrate the flavors of the season.

It’s fresh, it’s easy, and most importantly, it’s delicious. Enjoy the process, enjoy the meal, and hey, enjoy the compliments that are about to come your way. Happy cooking!

Recipe Tips

  • Perfect Sear: Ensure your skillet is hot before adding the pork to get a beautiful golden-brown crust without overcooking the inside.
  • Temperature Check: Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F for perfect doneness.
  • Rest the Meat: Let the pork rest for a few minutes after roasting to retain its juices and stay tender.
  • Sauce Color: Cooking the strawberry sauce in the same pan as the pork results in a darker color. If you prefer to maintain a brighter red color for the strawberries, make the sauce in a separate pan.
  • Balanced Flavor: Adjust the sweetness of the sauce by adding more honey or a pinch of sugar if your strawberries are on the tart side.

Favorite Sides for Serving

Complement the delightful flavors of your Pork Tenderloin with Balsamic Strawberry Sauce with these perfectly paired side dishes. From rich starchy sides to fresh salads, these recipes will complete your meal and impress your guests.

Starchy Side Dishes

For a hearty, comforting side, these starchy dishes perfectly complement the tender pork and sweet-tangy sauce:

  • Buttered New Potatoes with Dill, Lemon, and Garlic: Tender new potatoes are tossed in butter and infused with fresh dill, zesty lemon, and garlic, creating a simple yet flavorful dish that soaks up the pork’s delicious sauce beautifully.
  • Pesto Mashed Potatoes Au Gratin: Creamy mashed potatoes are elevated with the bold flavors of pesto and topped with a golden, cheesy crust, offering a rich and satisfying addition to your plate.
  • Spring Vegetable Au Gratin: A medley of spring vegetables baked in a creamy Mornay sauce and topped with a crispy, golden crust, this elegant dish adds a touch of sophistication and pairs perfectly with the sweet and tangy pork.
Slices of pork tenderloin with balsamic strawberry sauce, new potatoes, sprigs of thyme and a strawberry on a white dinner plate.

Roasted or Grilled Vegetables

Roasted or grilled vegetables enhance the natural sweetness and add a smoky depth, perfectly complementing the vibrant flavors of the pork tenderloin and strawberry balsamic sauce:

  • Charred Broccolini with Lemon, Garlic, and Parmesan: Broccolini charred to perfection and finished with lemon, garlic, and Parmesan offers a deliciously smoky and savory side that enhances the fruity notes of the strawberry balsamic sauce.
  • Simple Italian Roasted Vegetables: A mix of seasonal vegetables roasted with Italian herbs, olive oil, and a hint of balsamic vinegar creates a flavorful and aromatic accompaniment, bringing out the best in the pork tenderloin.
  • Roasted Carrots and Asparagus with Tarragon Butter: Sweet roasted carrots and tender asparagus are elevated with a luxurious tarragon butter, adding a sophisticated touch that pairs wonderfully with the pork and strawberry sauce.

Salads

Fresh and vibrant salads offer a refreshing contrast to the savory pork tenderloin, creating a light and balanced meal:

  • Lemony Green Bean Salad with Goat Cheese: Crisp green beans tossed with a lemony vinaigrette and topped with creamy goat cheese create a refreshing and tangy salad that perfectly complements the flavors of the pork and strawberry sauce.
  • Spinach and Arugula Salad with Shaved Parmesan: A mix of fresh spinach and peppery arugula dressed in a light vinaigrette and topped with shaved Parmesan offers a simple yet elegant side, balancing the rich flavors of the pork.
  • Simple Strawberry Spring Mix Salad: A delightful combination of spring mix greens, juicy strawberries, and a light vinaigrette makes for a refreshing salad, with the sweetness of the strawberries providing a lovely complement to the balsamic strawberry sauce on the pork.
Slices of pork tenderloin with balsamic strawberry sauce on a wooden cutting board with sprigs of thyme on the side.

FAQs

This sauce pairs well with chicken breasts or thighs, and even with a firm fish like salmon.

Yes, you can grill the pork tenderloin instead of roasting it. Sear it over high heat, then move to indirect heat until it reaches the correct internal temperature.

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to two days. Reheat gently before serving.

Fresh rosemary or basil can be great substitutes if you don’t have thyme on hand. Adjust the quantity to taste.

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Pork Tenderloin with Strawberry Balsamic Sauce Recipe

Spring has arrived, and this Pork Tenderloin with Strawberry Balsamic Sauce is just the thing to brighten up your dinner table. A little sweet, a little tangy, and super easy to make, it’s a simple, tasty recipe that’s sure to be a hit!
By: AllieAllie Cleveland
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 236 kcal

Ingredients
  

  • 1 pork tenderloin (about 1-1.5 lbs)
  • salt and pepper for seasoning
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1 cup fresh strawberries finely chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 sprig fresh thyme plus more for garnish (optional)

Instructions
 

  • First things first, let’s get that oven fired up to 375°F. While it’s warming, season your pork tenderloin with a good pinch of salt and pepper on all sides.
  • Heat the olive oil in a large, oven-proof skillet over medium-high heat. Add your tenderloin and sear each side until golden brown – about 2-3 minutes per side should do it. It’s all about locking in those flavors.
  • Once your pork is beautifully browned, transfer the skillet to the oven. Roast it for about 15-20 minutes, or until the internal temperature hits 145°F. Then, let it rest. Yes, this is the hard part, but it’s so worth it.
  • While your pork is taking a well-deserved break, let’s whip up that sauce. In the same skillet (because who likes extra dishes?), first add and stir the garlic over medium heat for about 30 seconds.
  • Then add the strawberries, balsamic vinegar, honey, and 1 sprig of thyme if desired. But be careful because that skillet is HOT.
  • Once the sauce begins to simmer, lower the heat and continue cooking and stirring occasionally until the sauce thickens and the strawberries soften up and release all their juicy flavors, about 5 minutes. Remove the thyme sprig from the sauce.
  • Slice that tenderloin into juicy medallions and arrange them on your prettiest plate. Drizzle generously with your balsamic strawberry sauce and garnish with fresh thyme if you went that extra mile.
  • Serve immediately and enjoy all that sweet, savory, and tangy goodness!

Recipe Notes

Storing Leftovers:
  • Pork Tenderloin: Cool completely, then store slices in an airtight container in the refrigerator for up to 3-4 days.
  • Strawberry Balsamic Sauce: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
 
Reheating Instructions:
  • Pork Tenderloin:
    • Oven: Preheat to 350°F. Place slices in a baking dish, cover with foil, and heat for 10-15 minutes.
    • Microwave: Place slices on a microwave-safe plate, cover, and heat on medium power in 30-second intervals.
  • Sauce: Reheat in a small saucepan over low heat, stirring occasionally. Add water or balsamic vinegar if too thick.
 
Tips:
  • Avoid overcooking the pork when reheating.
  • Stir the sauce occasionally while reheating for even warming.
 

Nutrition

Calories: 236kcal | Carbohydrates: 13.3g | Protein: 24.1g | Fat: 9.6g | Saturated Fat: 1.8g | Cholesterol: 73.7mg | Sodium: 632.5mg | Fiber: 0.8g | Sugar: 11.8g

*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.

Keyword easter, mother’s day, pork tenderloin, spring dinner recipes
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