Pork Tenderloin with Strawberry Vinaigrette (TNT)

Hi...
We had this for dinner tonight and it was wonderful! What a great bunch of flavors going on!! This recipe is a definite keeper! It would be great to serve to company and really impress them! They will think you are a gourmet cook!
Enjoy!
hugs,
peg


Pork Tenderloin With Strawberry Vinaigrette

1 cup sliced fresh ripe strawberries
1 tablespoon dijon mustard
2 garlic cloves, minced
1 tablespoon balsamic vinegar
2 tablespoons honey
juice of 1 lemon
1/4 cup olive oil, divided
2 pounds pork tenderloin, gristle and silver skin removed
1 teaspoon ground coriander
1 pinch cayenne pepper
salt to taste
freshly ground black pepper to taste

Mash strawberries in a large bowl. Add next 5 ingredients and whisk
until well-blended. While whisking, add all but 2 tablespoons of olive
oil. Reserve at room temperature.
Preheat oven to 375 degrees.
Season pork with next 3 ingredients. In a large skillet over high heat,
heat 2 tablespoons of the olive oil and add tenderloins, browning evenly
on all sides. Transfer to a baking dish and place in preheated oven for
5 to 6 minutes or until center is just barely pink and juice runs clear
when meat is pricked.
To serve, slice tenderloin into medallions. Arrange on each plate and
drizzle vinaigrette over pork. Serves 4.



Recipe source: Recipe Friends Global Cooks yahoo group, submitted by angel kisses.