Deb found this recipe on Taste of Home and suggested we try it. We had some strawberries and most of the other ingredients.
The recipe is a little complicated to make, at least the first time! It requires some juggling, as you go from step to step. The dinner was worth the effort though — it tasted delicious, and will definitely be made again.
You can see a picture of our dinner, at the end of the recipe.
- 1-1/2 cups reduced-sodium beef broth
- 2 cups chopped fresh strawberries, divided
- 1/2 cup white wine vinegar
- 1/4 cup packed brown sugar
- 1/4 cup reduced-sodium soy sauce
- 3 garlic cloves, minced
- 2 pork tenderloins (1 pound each), cut into 1/2-inch slices
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped green onions
- In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.
- Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork on both sides. Remove and keep warm.
- Add broth mixture to the same skillet; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.
- Return pork to skillet. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Serve pork with sauce. Top with feta cheese, onions and remaining strawberries.
Yield: 8 servings.