Preheat oven to 400°.
In a shallow dish, or directly on a cutting board, coat tenderloin with rosemary, salt, and pepper. Press seasonings into tenderloin with your hands to ensure it's well coated on all sides.
In an oven-safe pan, heat olive oil and butter over medium-high heat. When oil mixture it hot, add pork tenderloin and sear until browned, about 2 minutes per side.
When tenderloin is nice and browned on all sides, transfer to oven and roast until the internal temperature is about 140-degrees Fahrenheit.
Slice and serve immediately with balsamic strawberry sauce.
Place a saucepan over medium heat. Add all ingredients and cook until strawberries release their juices and sauce thickens, about 10 minutes.
Remove from heat, transfer to bowl, and serve immediately.
In a bowl, combine ricotta cheese, honey, and lemon zest, and stir until well combined.
Serve over a slice of angel food cake, and top with a spoonful of the balsamic strawberry sauce. Garnish with basil, if desired.