Strawberry-balsamic glazed pork tenderloin
When you discover foods that have a natural affinity for one another, it’s easy to find numerous excuses to enjoy them together.
One of my favorites is strawberries and balsamic vinegar. Both sport assertively sweet, nicely acidic flavors that not only work well together, but also pair up wonderfully with so many other foods. Often, I’ll keep it simple and make a vinaigrette — 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 tablespoons strawberry jam, pinch each of salt and pepper, sometimes some minced garlic. Dump it over a salad and top with almonds.