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

Preparing the Wild Rice Pilaf
In a saucepan over medium heat, melt 1 tablespoon butter or olive oil. Add ¼ cup finely chopped onion or shallot, ½ cup diced carrots, and ½ cup finely chopped celery, cooking for about 4–5 minutes until softened. Stir in 1 cup wild rice blend and cook for 1–2 minutes to lightly toast. Pour in 2¼ cups chicken or vegetable broth, bring to a boil, then reduce to low, cover, and simmer for about 40–45 minutes until the rice is tender and the liquid is absorbed. Stir in ½ cup chopped baby spinach or kale and cook for another 1–2 minutes until wilted. Season with salt and pepper to taste and keep warm.

Preparing the Pork Tenderloin
Pat 1 pork tenderloin (about 1–1.5 lbs) dry and rub it with 1 tablespoon olive oil. Season evenly with 1 teaspoon garlic powder, 1 teaspoon dried thyme or Italian seasoning, and salt and pepper to taste.

Cooking the Pork
Heat a skillet over medium-high heat and sear the pork on all sides for about 2–3 minutes per side until browned. Transfer to a 400°F oven and roast for about 15–20 minutes, or until the internal temperature reaches 145°F. Remove from the oven and let it rest for 5–10 minutes before slicing.

Making the Strawberry Balsamic Glaze
In a small saucepan over medium heat, combine 1 cup fresh sliced strawberries, 2 tablespoons balsamic vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt. Cook for about 5–7 minutes, stirring occasionally, until the strawberries soften and the mixture thickens slightly. Lightly mash the strawberries for a smoother glaze if desired.

Serving
Slice the pork tenderloin and serve over the wild rice pilaf. Spoon the strawberry balsamic glaze over the top and garnish with fresh thyme or basil (optional) for a bright, fresh finish.