Grilled Balsamic Pork Tenderloin with Savory Strawberry Compote Recipe
A simple grilled pork tenderloin, marinated in a balsamic glaze with a savory strawberry compote.
How to Make the Best Grilled Balsamic Pork Tenderloin with Savory Strawberry Compote
This grilled balsamic pork tenderloin with savory strawberry compote is an impressive dish that’s surprisingly easy to make. The tangy balsamic marinade tenderizes the pork while infusing it with rich, complex flavors, and the fresh strawberry compote adds a beautiful sweet-savory contrast that elevates the entire dish.
The key to this recipe is giving the pork enough time to marinate—at least an hour, but overnight is even better. As it grills, the balsamic glaze caramelizes beautifully, creating a gorgeous mahogany crust on the outside while keeping the meat incredibly juicy on the inside. Basting with the boiled marinade throughout the cooking process adds extra layers of flavor.
The strawberry compote might sound unusual, but it’s a classic pairing with pork. The wine-simmered berries become jammy and sophisticated, with a hint of sweetness that perfectly complements the savory meat. This dish is elegant enough for a dinner party yet simple enough for a weeknight meal when you want something special.
Grilled Balsamic Pork Tenderloin with Savory Strawberry Compote
A simple grilled pork tenderloin, marinated in a balsamic glaze with a savory strawberry compote.
Ingredients
Pork Marinade
Strawberry Compote
Instructions
Marinate the Pork
- Place marinade ingredients in a blender and blend until combined. Place loin and marinade in a large ziplock bag, or in a shallow baking dish, coating all sides. Refrigerate for 1 hour or overnight.
Make the Strawberry Compote
- In a small saucepan, heat oil over medium-low heat, add shallot. Stir and sauté until golden about 4-5 minutes.
- Add strawberries, wine, sugar, salt, pepper. Bring to a simmer. Continue to simmer on med-low heat until the wine has reduced and strawberries have thickened about 10 minutes. It should look like a loose jam.
- Add a squeeze of lemon to brighten. Set aside.
Grill the Pork
- Preheat grill on high heat.
- Remove loin from the marinade and pour extra marinade into a small pot. Boil for one minute, or until it has darkened — you will use this cooked marinade to baste the loin whilst on the grill.
- Once the grill is hot, scrape it clean. Turn to medium-high and place pork loin directly on the grill, and cook for 12 minutes total, turning and basting every 3 minutes. Cover in-between turns.
- Check temperature. Continue cooking on grill, lowering heat if necessary — or finish it in the oven — just until loin reaches 140°F at the thickest part. Let rest 5-10 minutes loosely covered with foil.
Serve
- When ready to serve, slice loin into ¾ inch slices, then plate, topping with strawberry compote (or place pork over the compote).
- Garnish with fresh diced strawberry, rosemary sprigs, and balsamic reduction.
Notes
- The longer you marinate the pork, the more flavorful it will be. Overnight is ideal.
- Make sure to boil the leftover marinade before using it to baste the pork for food safety.
- The strawberry compote can be made ahead and reheated before serving.
