My enjoyment of strawberry season in LA got off to a slow start this year. I was going to the farmer's market, and buying the most inexpensive berries they were selling. They looked like strawberries and crunched like strawberries, but they tasted like, well, not much. I wanted to cry and go back to France and have the sweetest, most delicious berries from the South of France, les gariguettes, but alas, easier and cheaper proved to be doing a little research on some better strawberries in the area.
I had passed Harry's Berries at the Ocean Park farmer's market before, but kept walking when I saw the price. They were $18 for a 3 pack, but this was the good stuff. I walked up and asked why they were so much more money than the other berries in the market. They have a smaller production, and one that's not subsidized by the government of course. They practice organic farming and don't use any synthetic chemicals. One taste of the darker, smaller, sweeter berry and I became a convert
With a whole lot of strawberries in my fridge, I decided to incorporate them into a Balsamic sauce paired with roast pork and a nice Syrah.
The delicate flavor of pork is the perfect partner for the sweet notes of warm fruit. I like to sear the strawberries in the pork pan to release the flavors even further and soften the fruit. The balsamic vinegar plays cleanup to both the strawberry and pork juices and adds a nice richness. I even loved this sauce the next day when I put it on top of a sandwich with the rosemary pork.
Pork with Balsamic Strawberry Sauce
Serves 2–3 people.
- 1 pound pork tenderloin
- 1 tablespoon dried rosemary
- 1 tablespoon olive oil
- ½ cup balsamic vinegar
- 2 teaspoons sugar
- 6 medium-large strawberries, sliced
- salt and pepper to taste
Click to see full recipe on Girls' Guide to Paris.