Seared Pork Tenderloin Rossini

• 2 pounds pork tenderloin, trimmed of fat and sinew
• 1/2 teaspoon salt (preferably kosher), plus additional to taste if desired
• 3/4 teaspoon freshly ground black pepper, plus additional to taste if desired
• 3 tablespoons olive oil
• 1 cup fresh strawberries, hulled and sliced
• 1/2 cup Prosecco
• 1 tablespoon unsalted butter
• Optional Garnish: fresh herb sprigs, such as lemon thyme or lemon verbena

1. Season pork tenderloins with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add tenderloins and cook, turning, until browned on all sides, about 5 minutes. Reduce heat to medium, cover pan, and cook, turning occasionally, until pork registers 150 degrees F on instant-read thermometer, about 8 to 10 minutes, depending on thickness. Transfer tenderloins to a plate and let rest while preparing sauce.
2. Add strawberries to pan and saute until just softened, about 30 seconds. Stir in Prosecco, scraping pan to loosen browned bits. Add any meat juices that have accumulated on the plate of reserved tenderloins. Continue to simmer until the sauce is reduced by half, about 2 to 3 minutes. Whisk in butter, remove from heat and season to taste with additional salt and pepper, if desired.
3. Slice pork diagonally into 1/2-inch slices and arrange on serving platter. Drizzle sauce over the pork. Garnish with fresh herb sprigs, if desired.

pork tenderloin, salt, freshly ground black pepper, olive oil, fresh strawberries, prosecco, unsalted butter, fresh herb sprigs

Taken from www.epicurious.com/recipes/member/views/seared-pork-tenderloin-rossini-50088791 (may not work)