Pepper-crusted Pork Tenderloin with Strawberry-Balsamic Sauce

Ingredients

• 2 tablespoons butter 
• 0.5 cup chicken broth 
• 2 teaspoons rosemary fresh minced
• 2  green onions chopped
• 2 pound pork tenderloins trimmed
• 2 tablespoons brown sugar light
• 2 teaspoons cracked pepper black
• 0.3 teaspoon pepper dried red crushed
• 1 teaspoon salt 
• 1  shallots minced
• 8 ounces strawberries hulled chopped
• 0.3 cup balsamic vinegar white

Equipment

• frying pan
• grill
• kitchen thermometer
• aluminum foil
• grill pan

Directions

1. Preheat grill to medium-high heat (350 to 40
2. or grill pan over medium-high heat.
3. Sprinkle pork evenly with rosemary, salt, and pepper. Grill pork, covered, turning once, 15 minutes or until a thermometer inserted in the thickest part of the meat registers 14
4. Cover pork loosely with aluminum foil; let stand 10 minutes before slicing.
5. Melt butter in a large skillet over medium-high heat.
6. Add shallot; cook 1 to 2 minutes or until tender. Stir in chicken stock and next 3 ingredients. Bring mixture to a boil, and cook 1 to 2 minutes, stirring until sugar dissolves. Stir in strawberries, and cook, stirring occasionally, 3 to 5 minutes or until berries soften and mixture thickens slightly. Spoon sauce over sliced pork and rice, if desired.
7. Sprinkle with green onions.