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
Start the Wild Rice Pilaf
In a medium saucepan, melt 1 tablespoon butter or olive oil over medium heat. Add 1/4 cup finely chopped onion or shallot, 1/2 cup diced carrots, and 1/2 cup finely chopped celery. Sauté for 5–6 minutes until softened. Stir in 1 cup wild rice blend and toast for 1–2 minutes. Pour in 2 1/4 cups chicken or vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes, or until the rice is tender.
Prepare the Pork Tenderloin
Preheat the oven to 400°F (200°C). Rub 1 pork tenderloin (about 1 to 1.5 lbs) with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon dried thyme or Italian seasoning, plus salt and pepper to taste. 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 for 15–20 minutes, or until the internal temperature reaches 145°F (63°C). Let rest for 5–10 minutes before slicing.
Make the Strawberry Balsamic Glaze
While the pork roasts, combine 1 cup fresh strawberries (hulled and sliced), 2 tablespoons balsamic vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt in a small saucepan. Simmer over medium heat for 8–10 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Blend for a smooth glaze, or leave chunky for texture.
Finish the Wild Rice Pilaf
Once the rice is tender, stir in 1/2 cup chopped baby spinach or kale. Cook for an additional 2–3 minutes until wilted, then season with salt and pepper to taste. Fluff before serving.
Serve
Slice the rested pork tenderloin and arrange on plates. Spoon the strawberry balsamic glaze over the pork slices and garnish with fresh thyme or basil, if desired. Serve with a generous scoop of wild rice pilaf on the side.
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.
