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Roast Pork with Strawberry Sauce

Roast Pork with Strawberry Sauce Screenshot from America's Heartland Season 10 Episode 06

 1 lb pork tenderloin, silver skin removed
 4 sprigs rosemary, minced
 2 tbsp olive oil
 1 tbsp butter
 salt, pepper to taste
 Balsamic Strawberry Sauce (recipe follows)
Balsamic Strawberry Sauce
 1 lb strawberries, hulled and sliced in half
 ¼ cup balsamic vinegar
 1 tbsp dark brown sugar
 pinch of salt
Angel Food Cake with Ricotta Creme and Balsamic Strawberries
 Store-bought angel food cake (or homemade!)
 1 cup full-fat ricotta cheese
 2 tbsp honey (or 1 tbsp powdered sugar)
 1 lemon (zest)
 Balsamic Strawberry Sauce (recipe above)

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.

Balsamic Starwberry 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.

Angel Food Cake with Ricotta Creme and Balsamic Strawberries

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.

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