Pork Tenderloin w/ Balsamic Strawberries
- 1 (3-pound) package pork tenderloins
- 1/2 teaspoon dried basil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 8-10 bacon slices
- 2 tablespoons olive oil, divided
- 1 clove garlic, minced
- 1/2 cup balsamic vinegar
- 1/3 cup strawberry preserves
- 1 cup diced, fresh strawberries
Preheat oven to 400 degrees. Sprinkle pork with basil, pepper, and salt. Wrap 4 to 5 bacon slices around each tenderloin, overlapping the ends of the bacon slices to secure.
Heat 1 tablespoon olive oil in an oven proof skillet. Sear pork in skillet for 2-3 minutes per side. Place skillet in oven and cook for 20 minutes, or until pork reaches an internal temperature of 145 degrees.
Meanwhile, heat remaining tablespoon of olive oil in a medium saucepan over medium heat. Add garlic and saute for 30 seconds. Add balsamic vinegar and increase heat to medium-high. Bring vinegar to a boil for 5 minutes.
Remove vinegar from heat and stir in preserves and strawberries.
When pork is done cooking, remove from oven and top with balsamic strawberries.