Pork Tenderloin with Lightly Seared Strawberries

Name: Pork Tenderloin with Lightly Seared Strawberries (Solomillo de Cerdo con Fresas)
Yield: Serves 4 or 5
Cuisine: Spanish
Ingredients: ⅓ cup chicken stock or broth or water; Coarse salt (kosher or sea) and freshly ground black pepper; Flaky sea salt, such as Maldon, for garnish; 10 to 12 large aromatic but firm strawberries, hulled and sliced; Minced fresh chives, for garnish; 2 tablespoons olive oil, plus more for brushing the griddle; About 2 tablespoons crumbled dried rosemary; 2 pork tenderloins (each about 1 pound); 2 to 4 teaspoons sugar; ½ cup sherry vinegar, preferably aged

Solomillo de Cerdo con Fresas

Preparation info

Serves
4 or 5

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Playing off the tart-sweet-aromatic flavors of sherry vinegar and seared strawberries, this modern Spanish dish is outstanding—as sophisticated and striking as it is easy to make. The amount of sugar you use will depend on how sweet you’d like the sauce and the tartness of your sherry vinegar. The strawberries likewise need some acidity; choose berries that are fragrant and seasonal but just a touch underripe. They should be tangy-sweet and seared very briefly. The pork is best when slightl