Contributed by Laura Pensiero, Gigi Trattoria
I have adapted the classic pork/applesauce pairing it with strawberries for this late spring BBQ version. This strawberry balsamic glaze is the perfect sweet and sour accompaniment to pork. In the summer, substitute peaches or fresh plums for the strawberries.
2 tbsp olive oil plus additional for brushing grill
2 tbsp finely chopped shallot
1⁄2 garlic clove, minced
1 tsp finely chopped fresh chives, tarragon or chives
1 pint strawberries, stems removed, rinsed and halved
1 tbsp sugar
2 tbsp balsamic vinegar
kosher salt and freshly ground black pepper
2 10-oz pork tenderloins
Heat 1 tbsp oil in a medium non-stick skillet over moderate heat. Add the shallots, garlic, and chives and cook, stirring often, until shallots are softened, about 2 minutes. Add strawberries and sugar and cook, tossing or stirring here and there, until the water evaporates to a few tablespoons, about 3 minutes.
Deglaze the pan with the vinegar and simmer until thickened and syrupy, about 4 minutes. Adjust seasoning with salt and pepper. Put half of BBQ sauce in a small bowl for brushing pork and set aside to cool. Set remaining sauce aside to serve with pork.
Preheat grill to medium and brush racks lightly with oil.
Rub pork tenderloins with remaining 1 tbsp oil and season with salt and pepper. Grill pork, turning occasionally, until golden brown, about 6 minutes.
Reduce heat to medium-low, and brush pork with some of reserved half of sauce, turning and brushing with sauce occasionally, until an instant-read thermometer inserted by 2-inches into center of pork registers 145°F, about 5 minutes longer (discard any remaining sauce for brushing). Transfer pork to a platter, cover loosely with foil and let rest 5 minutes.
Cut the pork diagonally into 1⁄4inch thick slices. Arrange pork slices on plates, and serve with the remaining reserved sauce.