Pork Tenderloin with Strawberry Vinaigrette

4 servings
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Pork Tenderloin with Strawberry Vinaigrette Ingredients

1 c Sliced fresh ripe	2 lb Pork tenderloin; gristle and
1 tb Dijon mustard	Silver skin removed
1 Garlic clove; minced	1 ts Ground coriander
1 tb Balsamic vinegar	1 pn Cayenne pepper
2 tb Honey	Salt; to taste
Juice of 1 lemon	Freshly ground black pepper;
1/4 c Olive oil; divided

Instructions for Pork Tenderloin with Strawberry Vinaigrette

Mash strawberries in a large bowl. Add next 5 ingredients and whisk until well-blended. While whisking, add all but 2 tablespoons of olive oil. Reserve at room temperature. Preheat oven to 375 degrees. Season pork with next 3 ingredients. In a large skillet over high heat, heat 2 tablespoons of the olive oil and add tenderloins, browning evenly on all sides. Transfer to a baking dish and place in preheated oven for 5 to 6 minutes or until center is just barely pink and juice runs clear when meat is pricked. To serve, slice tenderloin into medallions. Arrange on each plate and drizzle vinaigrette over pork. Serves 4. Recipe Source: Home & Garden TV -- Home Grown Cooking Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.

Main Ingredient: StrawberryCuisine: Uncategorized