Roasted pork tenderloin with B.C. strawberries and new potatoes
The beautiful B.C. Strawberries are pretty perfect all by themselves, bursting with natural sweetness and packed with essential vitamins, antioxidants, and fibre. These nutrient-rich berries are not only delicious but also an excellent way to boost your health.
Roasted Pork Tenderloin with Sweet and Sour B.C. Strawberries, Crushed New Potatoes, and Pickled Red Onions
Ingredients:
Roasted Pork Tenderloin:
- 2 whole tenderloins (serves 3-4 people)
- Johnson’s Porchetta Rub
- 3-4 tbsp olive oil
Sweet and Sour B.C. Strawberries:
- 1 pint of B.C. strawberries
Pickled Red Onions:
- 1 large red onion, peeled and thinly sliced
- 1 cup red wine vinegar
- ½ cup water
- ½ cup sugar
- ¼ cup salt
B.C. Red Potatoes:
- ⅓ lb per person
- Olive oil for seasoning
- Pinch of salt
Instructions:
Pickled Red Onions:
- In a small pot, simmer the vinegar, water, sugar, and salt until dissolved. Pour the hot liquid over the red onions and let cool. Refrigerate overnight.
Sweet and Sour B.C. Strawberries:
- B.C. strawberries are naturally sweet, packed with vitamins, antioxidants, and fiber. To enhance their flavor, marinate them in the pickling liquid from the red onions for 20 minutes after cutting them in half and removing the stems. Be cautious not to over-marinate; a slight touch of the pickling liquid will elevate the strawberries, making them even more savory.
Roasted Pork Tenderloin:
- Preheat your BBQ or oven to 400°F (200°C).
- Season the pork tenderloins with Johnson’s Porchetta Rub.
- Heat olive oil in a heavy-bottomed stainless steel pan or cast iron skillet.
- Sear the pork on all three sides for about one minute per side.
- Transfer the pork and pan to the BBQ or oven, close the lid, and cook for 7-10 minutes, or until the pork reaches your desired doneness (medium is recommended).
- Remove from the BBQ or oven and let the pork rest before slicing.
B.C. Red Potatoes:
- Cut the potatoes in half.
- Simmer in a large pot of salted water until tender, about 20 minutes over medium/high heat.
- Drain the water, then add extra virgin olive oil and a pinch of salt to the potatoes.
To Plate the Dish:
- Arrange the warm potatoes on a platter. Slice the pork tenderloin and place it on top of the potatoes.
- Add the pickled red onions and generously top with the sweet and sour B.C. strawberries.
- Garnish with fresh summer greens, such as arugula, torn basil, chives, or scallions.
- Drizzle 5-6 tbsp of the pickling liquid over the dish and finish with 3-4 tbsp of extra virgin olive oil.
