Pork Tenderloin with Strawberry Balsamic Glaze and Wild Rice Pilaf

Herb-crusted pork with a sweet and tangy strawberry balsamic glaze, served alongside a hearty vegetable wild rice pilaf for a vibrant and satisfying meal.

This flavorful recipe features a perfectly roasted pork tenderloin, seasoned with garlic, thyme, salt, and pepper, then seared to a golden crust and finished in the oven for juicy tenderness. It’s topped with a rich, tangy-sweet strawberry balsamic glaze made with fresh strawberries, balsamic vinegar, honey, and Dijon mustard, adding a vibrant burst of flavor to every bite. Paired with a hearty wild rice pilaf packed with sautéed vegetables like carrots, celery, spinach, and onion, this dish is both comforting and elegant—perfect for a cozy family dinner or an impressive weekend meal.

Servings

2

Prep Time

20 minutes

Cook Time

50 minutes

Total Time

70 minutes

Ingredients

For the Pork Tenderloin

1 pork tenderloin (about 1 to 1.5 lbs)
1 tbsp olive oil
Salt & pepper, to taste
1 tsp garlic powder
1 tsp dried thyme or Italian seasoning

For the Strawberry Balsamic Glaze

1 cup fresh strawberries, hulled and sliced
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Pinch of salt
Optional: fresh thyme or basil for garnish

For the Vegetable Wild Rice Pilaf

1 cup wild rice blend
2 1/4 cups chicken or vegetable broth
1 tbsp butter or olive oil
1/2 cup diced carrots
1/2 cup finely chopped celery
1/2 cup chopped baby spinach or kale
1/4 cup finely chopped onion or shallot
Salt & pepper, to taste

Instructions

Wild Rice Pilaf

  • In a medium saucepan, melt butter over medium heat.
  • Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
  • Stir in the wild rice blend and toast for 1–2 minutes.
  • Add broth, bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes or until rice is tender.
  • Stir in chopped spinach/kale and cook for an additional 2–3 minutes until wilted.
  • Season with salt and pepper to taste. Fluff before serving.

Pork Tenderloin

  • Preheat oven to 400°F (200°C).
  • Rub pork with olive oil, garlic powder, thyme, salt, and pepper.
  • Heat an oven-safe skillet over medium-high heat and sear pork on all sides until browned.
  • Transfer skillet to oven and roast for 15–20 minutes, or until internal temp reaches 145°F (63°C).
  • Rest for 5–10 minutes before slicing.

Strawberry Balsamic Glaze

  • Combine strawberries, balsamic vinegar, honey/maple syrup, Dijon, and salt in a small saucepan.
  • Simmer over medium heat for 8–10 minutes, stirring occasionally, until reduced and slightly thickened.
  • Blend for a smooth glaze or leave chunky if preferred.

Serve

  • Slice the rested pork and plate.
  • Spoon the strawberry glaze over the pork slices and garnish with fresh basil.
  • Scoop the wild rice pilaf along side the pork and glaze.

In a medium saucepan, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.

Stir in the wild rice blend and toast for 1–2 minutes.

Stir in chopped spinach/kale and cook for an additional 2–3 minutes until wilted.

Season with salt and pepper to taste. Fluff before serving.

Rub pork with olive oil, garlic powder, thyme, salt, and pepper. Heat an oven-safe skillet over medium-high heat and sear pork on all sides until browned.

Transfer skillet to oven and roast for 15–20 minutes, or until internal temp reaches 145°F (63°C). Rest for 5–10 minutes before slicing.

Combine strawberries, balsamic vinegar, honey/maple syrup, Dijon, and salt in a small saucepan.

Simmer over medium heat for 8–10 minutes, stirring occasionally, until reduced and slightly thickened. Blend for a smooth glaze or leave chunky if preferred.

Slice the rested pork and plate. Spoon the strawberry glaze over the pork slices and garnish with fresh basil. Scoop the wild rice pilaf along side the pork and glaze.