SQ image showing 10 slices of pork tenderloin and arranged around the slices are roasted strawberries and rosemary leaves
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4.89 from 9 votes

Rosemary Pork Tenderloin with Roasted Strawberries

Juicy, tender rosemary pork tenderloin with a surprising and delicious kick of sweet roasted strawberries and a delicate drizzle of vinaigrette. This pork dinner is gorgeous, elegant and so simple to make.
Prep Time10 mins
Cook Time15 mins
Marinading time3 hrs
Total Time25 mins
Course: Main
Cuisine: Modern Australian
Servings: 4
Calories: 509kcal
Author: Claire | Sprinkles and Sprouts
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  • 2 lb pork tenderloin (probably 2 pieces)


  • 1/3 cup olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp chopped fresh rosemary

For the strawberries:

  • 1 lb strawberries
  • 1 tsp light brown sugar
  • 1 tbsp olive oil

For the dressing:

  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • pinch salt
  • pinch black pepper
  • Juice from roasting the strawberries


  • Cut any silver skin off the pork tenderloin and discard.
  • Mix the olive oil together with the salt, pepper and chopped rosemary.
  • Place the pork tenderloin in a ziplock bag (or container with a lid) pour over the marinade and then refrigerate for 3 hours or overnight.

TO COOK THE PORK IN THE OVEN (See below for sous vide instructions)

  • Pre-heat oven to 220ºC/425ºF.
  • Remove the pork from the marinade, brushing off any chunks and gently pat dry with kitchen paper towel.
  • Place a heavy based oven safe skillet (cast iron is perfect here) over medium high heat.
  • Add the pork tenderloins and brown on each side for 1 minute as side.
  • Roast the pork for 12 to 15 minutes (until an instant read thermometer registers 62ºC/145ºF.)
  • Remove the pork from the oven and transfer to a warm plate, tent with foil and leave to rest.
  • If you are cooking your pork this way, roast the strawberries at the same time.

TO COOK THE PORK BY SOUS VIDE (See above for oven cooking instructions):

  • Pre-heat your water bath to 62°C/145°F .
  • Remove the pork from the marinade, brushing off any chunks and gently pat dry with kitchen paper towel.
  • Sear the pork in a smoking hot skillet until nicely golden on all sides.
  • Seal the pork in a vacuum bag, or use the water displacement method (see note 1)
  • Place the pork in your water bath and cook for 60 minutes.
  • Remove from the water bath and let the pork rest for 5 minutes.
  • If you are cooking your pork this way, then you will need to start cooking your strawberries once the pork has had 45 minutes in the sous vide machine.

To roast the strawberries:

  • Hull and cut the strawberries in half.
  • Lay them on a lined baking sheet and drizzle with the oil then sprinkle over the sugar and salt.
  • Roast for 15-20 minutes.
  • Remove them from the oven and carefully pour the juices off into a small bowl/jug. Reserve this for the dressings.

    (See note 2 for more information on roasted strawberries)

For the dressing:

  • Mix the reserved juices together with the extra virgin olive oil and lemon juice. Whisk well and taste, it should be a little sharp and a little sweet. Add more seasoning as required.

To Serve:

  • Slice the tenderloin into ¾ inch slices and arrange on the plate. Scatter the roasted strawberries around the pork, garnish with some fresh rosemary and drizzle with the dressing.


  1. To use the water displacement method for sealing the pork in a bag:
    • Place the pork in airtight sealable bag, seal it almost all the way along.
    • Submerge it almost all of the way under water, leaving just the unsealed portion of the bag out of the water.
    • The water will push out all of the air from around the pork and you can seal the bag fully closed.
  2. For a more detailed description for cooking the strawberries, check out my post on roasting strawberries (just note this pork recipe using more oil so you can make a dressing with the juices)


Calories: 509kcal | Carbohydrates: 9g | Protein: 48g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 147mg | Sodium: 1285mg | Potassium: 1078mg | Fiber: 2g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 67.2mg | Calcium: 30mg | Iron: 2.8mg
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