Prosciutto-Wrapped Pork Tenderloin with Balsamic and Strawberries

By mschweickert

Ingredients

• 1 1/4 lb pork tenderloin, trimmed and seasoned with salt and pepper
• 1 pkg. sliced prosciutto (3 oz)
• 3 Tbsp olive oil, divided
• 2 Tbsp minced shallots
• 1 cup balsamic
• 1/2 cup strawberry jam
• 1 cup hulled and quartered fresh strawberries
• 1/4 cup thinly sliced fresh basil

Preparation

Step 1

Preheat oven to 400. Wrap pork with prosciutto, then secure with toothpicks. Tie pork with kitchen string. Sear pork in Tbsp oil in saute pan over medium heat on all sides, about 5 minutes. Transfer pan to oven and roast pork until temp registers 145 degrees (10-12 minutes). Transfer pork to dish, tent with foil, and let rest 5 minutes. Discard string and toothpicks. Cook shallots in remaining oil in saucepan over medium heat until softened, 2 minutes. Add vinegar, increase heat to high, bring to boil. Reduce heat to medium and simmer vinegar until reduced by 1/3, about 10 minutes. Whisk in jam until dissolved; remove from heat and season with salt and pepper. Serve pork with sauce, fresh strawberries and basil.