Upgrade your dinner game with this delicious Pork Tenderloin with Balsamic Strawberries. The tangy sweetness of the strawberries pairs wonderfully with the tender pork to create a mouthwatering meal.

We have lots of strawberry farms around us and this time of year I find myself stopping by the side of the road and picking up a small basket of them just about every other day. Like anyone, I enjoy baking with fruits, but in recent years I’ve really enjoyed using fruits in savory dishes as well.

As a child I can remember cringing at the thought of eating fruit and meat together in one bite. It’s amazing how your tastes change and evolve as you get older (and wiser ).

Many meats and seafoods go well with fruit sauces and salsas, but especially pork. Pairing Balsamic Strawberries with Pork Tenderloin is a wonderful way to fancy up what might have otherwise been a plain and boring cut of meat.
Several years ago, the US Department of Agriculture lowered the safe cooking temperature for pork to 145 degrees from 160 degrees. No more need for dried out, chewy pork. It’s OK for the pork to be slightly pink inside, but you do want to use a thermometer when cooking to make sure you reach the correct internal temp. I use a ThermoWorks The Original Cooking Thermometer/Timer , rated number one by Cook’s Illustrated. It is well worth the 20-something dollar price tag and takes the guess work out of deciding when your meat is done.

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