Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

 

1 large sprig tarragon, stripped and chopped

1 big handful wild strawberries

3 T. (45ml) champagne or high quality white wine vinegar

1/2 T. (6g) white sugar

2 T. (30ml) neutral oil like good quality sunflower or grapeseed

1 wild pork loin, about 8″ (20cm) long, or 1 store bought pork tenderloin, whole

Kosher salt

Black pepper

1 T. (15ml) lard or vegetable oil

 

Add the chopped tarragon and strawberries to a bowl. Crush the strawberries with a fork. Add the sugar and vinegar to the bowl and stir to combine. Let the strawberries macerate while you cook the pork. Season the pork loin generously with salt and pepper. Heat the lard or oil in a cast iron or steel pan over high heat. Add the loin and sear until browned on all sides. Lower the heat to medium and cook until a thermometer registers at least 145°F in several parts of the loin. Let rest for 8-10 minutes. Add the neutral oil to the strawberry mixture and whisk very well to emulsify. Slice the pork loin into disks and drizzle with the vinaigrette to serve. This would go great with a side like rice or noodles. Enjoy!