2 T. balsamic vinegar 2 T. honey 5 cloves garlic 1/2 t. sea salt 1/4 t. freshly ground pepper 1 2-pound pork tenderloin
Local Maryland Crabmeat
In a blender, combine strawberries, oil, vinegar, honey, garlic, salt and pepper. PurĂŠe until smooth. Pour about a third of the mixture into a small saucepan and set aside. Pour another third of the mixture into a large glass bowl. Pour the remaining sauce into a small bowl. Slice the tenderloin into 1/2inch rounds. Place the rounds, a few at a time, between sheets of plastic wrap, then use a meat mallet to carefully pound them to an even 1/4-inch thickness. Place the pounded rounds into the glass bowl with the sauce, turning to evenly coat. Refrigerate for 30 minutes. Heat grill to medium-high. Place the saucepan of strawberry mixture over medium-low heat on the stovetop. Bring to a simmer and cook, stirring frequently, for 10 minutes, or until thickened. Cover and remove from heat. When the pork has marinated, oil the grill grates. Place the pork rounds on the grill and baste with the sauce from the small bowl. Grill 4 minutes, then f lip to the other side, baste again and cook for another 4 minutes. Divide the pork among 6 plates, then spoon some of the simmered sauce over them.
From Bay To Table
316 Glebe Rd., Easton 410-820-7177 www.captainsketchseafood.com 75
Tidewater Times June 2018