This far into strawberry season, you’ve no doubt enjoyed abundant berries in fruit salad, shortcake, pie, jam, milkshakes and more. Now it’s time for a savory experience. Next up: Roasted strawberries. Sound strange? Don’t turn up your nose just yet.
This far into strawberry season, you’ve no doubt enjoyed abundant berries in fruit salad, shortcake, pie, jam, milkshakes and more.
Now it’s time for a savory experience. Next up: Roasted strawberries.
Sound strange? Don’t turn up your nose just yet.
Culinary instructor Jennifer Wolfe Webb of North Canton, Ohio, loves this dish, and says the oven-baked berries are a natural pairing with pork — just as other sweet ingredients are.
“Think sweet barbecue sauce for one,” says Wolf Webb. “Or I have a recipe for pork tenderloin with raspberry vinegar sauce, and one for pork with apple cider mustard.”
Roasted strawberries add rich and distinct flavor, she says.
“It’s a different type of fruit flavor,” Wolf Webb says. “It complements roast pork very nicely because of the sweet and sour. Plus there is a little vinegar and brown sugar in the chutney that makes it blend well.”
Visit Jennifer at her Website at www.jenniferwolfewebb.com.
PORK TENDERLOIN WITH ROASTED STRAWBERRY CHUTNEY
Recipe courtesy Jennifer Wolfe Webb
2 cups strawberries, hulled and quartered
1 tablespoon unsalted butter, melted
1/3 cup chopped green onion
1/4 cup packed light brown sugar
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 tablespoon apple cider vinegar
2 pork tenderloins, cleaned and trimmed
Salt and pepper
Flour for dredging
1 tablespoon vegetable oil
Preheat oven to 400 degrees with racks positioned in the upper and lower thirds of the oven. Combine the first eight ingredients in a small, shallow baking pan and stir to blend. Set aside.
Place a large sauté pan over medium-high heat. Season the tenderloins with salt and pepper and dredge them in flour. When pan is hot, add oil to film the pan bottom. Place the tenderloins in the pan and sauté until well browned and crusty on all sides. Transfer the tenderloins (in the sauté pan) to the lower rack of the oven and roast for about 15 minutes, or until the internal temperature is 145 to 150 degrees.
After the tenderloins have been in the oven for 5 minutes, transfer the strawberry chutney mixture to the upper rack of the oven and roast for about 10 minutes, until the strawberries are just softened. Set aside to cool slightly.
When the meat is done, move it to a cutting board and let rest, covered with foil, for about 5 minutes. Serve the tenderloins sliced diagonally with warm chutney spooned over the top. Makes 6 servings.