In honor of National Strawberry Day this weekend I bring you this Strawberry Salsa Stuffed Pork Tenderloin. Last month I was lucky enough to visit Florida Strawberry Growers Association. Actually I did more than visit, I spent a weekend visiting local farms where they grow big delicious Florida Strawberries, I dined at some of the most amazing restaurants in Tampa and of course I learned a lot about the growing process and nutritional benefits of these berries! I went home with my head spinning of how I could incorporate strawberries into our daily lives that doesn’t just consist of dessert and smoothies (thought I love both of these) It just so happens that Madison, my oldest, is learning about healthy foods at school this past month. Everything she puts into her mouth she asks “Momma is this healthy?” Of course I’m always honest! My youngest has mastered the new Strawberry slicing tool I came home with and Madison is enjoying the new Jammer App I uploaded on my phone!
This inspiration came from my kids because for some reason they are both loving pork these days. I know, strange, I can’t get them to eat the 50 ways I make chicken but they will devour pork. I remembered my Honey Mustard Stuffed Pork Tenderloin I made a few Summers ago and I figured why not make a strawberry salsa and stuff it! It was a HUGE hit with kids, OK and my Mom!
- 1 lb. of pork tenderloin
- 1 pint of florida strawberries, chopped into small pieces
- ¼ cup of crumbled goat cheese
- 2 tbsp of balsamic vinegar
- fresh basil
- Preheat oven to 350F.
- Place the strawberries into a bowl and gently stir in balsamic vinegar and fresh basil. Add goat cheese and set aside.
- Slice the pork tenderloin in half making sure to not cut all the way through. Open the tenderloin and stuff with half of the salsa mixture. Close and secure with toothpicks (be sure to soak the toothpicks for a few seconds in water to prevent from burning)
- Chill the remainder of the salsa in the refrigerator.
- Cook the pork for 30 minutes or until internal temp reaches 145. Remove and tent for 10 minutes.
- Slice and serve with remainder of the salsa.
Read about my trip here and tell me you won’t make sure their is always a package of Florida Strawberries in your fridge, I know I’m always fully stocked now.