Pork Tenderloins with Balsamic Strawberries

This recipe is from Southern Living APRIL 2013 and it was so yummy that I have made it 2  out of the last 3 weekends and served it to company! Last week I realized I didn't have bacon to wrap it with and wrapped it with prosciutto instead --just as delicious. The green beans were a great accompaniment.

1 (3-lb.) package pork tenderloins

1/2 teaspoon freshly ground black pepper

2 teaspoons kosher salt, divided

10 bacon slices

2 (8-oz.) packages haricots verts (thin green beans)

2 tablespoons olive oil, divided

4 garlic cloves, divided

1/2 cup balsamic vinegar 

1/3 cup strawberry preserves

1/2 cup quartered fresh strawberries

 

1. Preheat grill to 400° to 500° (high) heat. Sprinkle pork with pepper and 1 tsp. salt; wrap 5 bacon slices around each tenderloin, and secure with wooden picks.

2. Place green beans, 1 Tbsp. olive oil, 2 garlic cloves, and remaining 1 tsp. salt in center of a 24- x 18-inch piece of heavy-duty aluminum foil; toss to coat. Bring up sides of foil over beans; double fold top and side edges to seal, making a packet.

3. Turn off one side of grill. Arrange pork and foil packet over unlit side, and grill, covered with grill lid, 25 to 30 minutes.

4. Meanwhile, mince remaining 2 garlic cloves; sauté in remaining 1 Tbsp. hot olive oil in a medium skillet over medium-high heat 2 to 3 minutes or until golden. Add vinegar; bring to a boil over medium-high heat. Boil 5 minutes. Remove from heat, and stir in preserves. Reserve half of mixture for basting. Stir fresh strawberries into remaining mixture.

5. Remove foil packet from grill; transfer pork to lit side. Baste pork with reserved strawberry mixture. Grill 5 more minutes over lit side, turning once. Remove pork from grill; reserve 1 tenderloin for Pork Pesto Panini. Slice remaining tenderloin, and serve with strawberry mixture and green beans