PORK TENDERLOINS WITH BALSAMIC STRAWBERRIES AND LE

Pork Tenderloins with Balsamic Strawberries and Le image

This recipe makes 2 meals! One for the original meal, and then a panini for the leftover meal. Love being able to re-create leftovers so family doesn't think they are having the same thing twice!!

Provided by Lynette !

Categories Pork

Time 55m

Number Of Ingredients 15

Ingredients

3 pkg pork tenderloins
1/2 tsp freshly ground black pepper
2 tsp kosher salt, divided
10 slice bacon
16 oz haricots verts (thin green beans)
2 Tbsp olive oil, divided
4 clove garlic, divided
1/2 c balsamic vinegar
1/3 c strawberry preserves
1/2 c fresh strawberries, quartered
FOR THE LEFTOVER DINNER
7 oz jar roasted red bell peppers, drained
12 tsp pesto
12 slice artisan bread
6 slice havarti cheese

Steps:

1. Preheat grill to 400 to 500 degrees (high heat). Sprinkle pork with the 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 the center of a 24 x 18 inch piece of heavy-duty aluminum foil; toss to coat. Bring up sides of foil over the beans; double fold the top and side edges to seal, making a packet.
3. If using a charcoal grill, move coals to one side. If using a gas grill, turn off one side of the grill. Arrange the pork and foil packet over the unlit side, and grill, covered with grill lid, for 25 to 30 minutes.
4. Meanwhile, mince remaining 2 garlic cloves; saute in remaining 1 tbsp hot olive oil in a medium skillet over medium-high heat for 2 to 3 minutes or until golden. Add the vinegar; bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, and stir in preserves. Reserve half of the mixture for basting. Stir the fresh strawberries into the remaining mixture.
5. Remove the foil packet from the grill. Transfer thepork to the lit side of the grill. Baste pork with the reserved strawberry mixture. Grill for 5 more minutes over the lit side, turning once. Remove the pork from the grill; reserve 1 tenderloin for the "Leftover Recipe". Slice the remaining tenderloin, and serve with strawberry mixture and green beans.
6. For the Leftover Recipe: Cut the reserved pork from the recipe into 18 thin slices.
7. Cut the drained peppers into 6 pieces.
8. Spread 2 teaspoons of pesto on one side of each slice of artisan bread. Top with 3 pork slices, a red bell pepper piece, a havarti cheese slice, and the other bread slice.
9. Cook in a preheated panini press 2 to 3 minutes or until golden on each side. Enjoy