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

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

Preparation

  • Finely chop the onion or shallot, dice the carrots, and finely chop the celery.
  • Chop the spinach or kale and set aside.
  • Hull and slice the strawberries.
  • Pat the pork tenderloin dry.
  • Measure out the broth, seasonings, and glaze ingredients so everything is ready to cook.

Cooking

  • In a medium saucepan, heat butter or olive oil over medium heat. Add the onion, carrots, and celery and sauté until softened.
  • Stir in the wild rice blend and toast briefly. Add the broth, bring to a boil, then cover and simmer until the rice is tender and the liquid is absorbed.
  • While the rice cooks, preheat the oven. Rub the pork tenderloin with olive oil and season with garlic powder, thyme or Italian seasoning, salt, and pepper.
  • Heat an oven-safe skillet over medium-high heat and sear the pork on all sides until browned. Transfer the skillet to the oven and roast until the pork reaches the proper internal temperature. Remove and let rest.
  • Meanwhile, combine the strawberries, balsamic vinegar, honey or maple syrup, Dijon mustard, and a pinch of salt in a small saucepan. Simmer until reduced and slightly thickened. Blend smooth if desired.
  • When the rice is tender, stir in the spinach or kale and cook just until wilted. Season with salt and pepper and fluff.

Serving

  • Slice the rested pork tenderloin.
  • Spoon the strawberry balsamic glaze over the slices.
  • Serve alongside a generous scoop of wild rice pilaf.
  • Garnish with fresh thyme or basil if desired and serve warm.