Pork Tenderloins with Balsamic Strawberries

So great news.....I've got access to a laptop now that Jon started his business.  So you can thank AES for this post and delicious recipe.  I made this yesterday for Jon, Joanie and myself.  I did 2 pork tenderloins so we had a full one left over which I used for a delicious dinner this evening!  The original recipe is compliments of Southern Living

2 pork tenderloins
Pepper
2 tsp salt, divided
Bacon slices
2 8 oz. packages of haricots verts
2 Tbsp olive oil, divided
4 garlic cloves, divided
1/2 c. balsamic vinegar
1/3 c. strawberry preserves (I didn't have this so substituted apricot preserves)
1/2 c. quartered fresh strawberries

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

Place green beans, 1 Tbsp. olive oil, 2 garlic cloves, and remaining 1 tsp. salt in center of 24x18 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.

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

Meanwhile, mince remaining 2 garlic cloves; sauté in remaining 1 Tbsp. hot olive oil in a medium skillet over medium-high heat 2-3 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.

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.


And for this evening, with my leftover pork, I put slices of pork in a whole wheat pita with goat cheese spread and drizzled balsamic sauce.  Excellent!!!