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Pork Tenderloins with Balsamic Strawberries


1 (3-lb.) package pork tenderloins

1/2 teaspoon freshly ground black pepper

2 teaspoons kosher salt, divided

10 bacon slices

2 (8-oz.) packages haricots verts (thin green beans)

2 tablespoons olive oil, divided

4 garlic cloves, divided

1/2 cup balsamic vinegar

1/3 cup strawberry preserves

1/2 cup quartered fresh strawberries



1. Preheat grill to 400° to 500° (high) heat. Sprinkle pork with pepper and 1 tsp. salt; wrap 5 bacon slices around each tenderloin, and secure with wooden picks.

2. Place green beans, 1 Tbsp. olive oil, 2 garlic cloves, and remaining 1 tsp. salt in center of a 24- x 18-inch piece of heavy-duty aluminum foil; toss to coat. Bring up sides of foil over beans; double fold top and side edges to seal, making a packet.

3. Turn off one side of grill. Arrange pork and foil packet over unlit side, and grill, covered with grill lid, 25 to 30 minutes.

4. Meanwhile, mince remaining 2 garlic cloves; sauté in remaining 1 Tbsp. hot olive oil in a medium skillet over medium-high heat 2 to 3 minutes or until golden. Add vinegar; bring to a boil over medium-high heat. Boil 5 minutes. Remove from heat, and stir in preserves. Reserve half of mixture for basting. Stir fresh strawberries into remaining mixture.

5. Remove foil packet from grill; transfer pork to lit side. Baste pork with reserved strawberry mixture. Grill 5 more minutes over lit side, turning once. Remove pork from grill; reserve 1 tenderloin for Pork Pesto Panini. Slice remaining tenderloin, and serve with strawberry mixture and green beans.


Pinot Noir

With earthy notes of black truffles and morel mushrooms and black cherry undertones. Intense yet delicate, with lively acidity, firm, ripe tannins and a pleasant touch of graphite and minerals on the finish

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