Strawberries make me think spring and with the weather we have been having I have good reason to! The mustard powder in the dry rub provides a very subtle mustard flavor. We served the pork with a Pepperwood Grove Pinot Noir to capture the berry flavors of the salsa.
Roasted Pork Tenderloin with Strawberry Salsa
1 cup diced fresh strawberries
1 Tbsp finely minced onion 1
Tbsp chopped green onion, green part only
1 Tbsp Raspberry balsamic vinegar*
1/2 tsp maple syrup
1/8 tsp ground black pepper
Pinch of kosher salt
Pork:
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon mustard powder
1 1/2 pounds pork tenderloin
2 tablespoons olive oil
Combine all of the salsa ingredients in a small bowl. Gently mix ingredients being careful not to mash the strawberries.Set aside in the refrigerator.
Preheat oven to 450F. Combine the salt, pepper and mustard powder into a dry-rub Cover the pork on all sides with the rub.
1/2 tsp maple syrup
1/8 tsp ground black pepper
Pinch of kosher salt
Pork:
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon mustard powder
1 1/2 pounds pork tenderloin
2 tablespoons olive oil
Combine all of the salsa ingredients in a small bowl. Gently mix ingredients being careful not to mash the strawberries.Set aside in the refrigerator.
Preheat oven to 450F. Combine the salt, pepper and mustard powder into a dry-rub Cover the pork on all sides with the rub.
Heat oil in large ovenproof skillet. Add pork and brown on all sides. Transfer the skillet to the preheated oven. Roast pork uncovered until thermometer inserted into center registers 145°F, about 30 minutes. Remove pork from oven and let rest 5 minutes.
Serve warm topped with the strawberry salsa.
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