The Spicy Olive’s Balsamic Strawberries Pork Tenderloin Salad

1 (3 lb.) package pork tenderloins
1/2 teaspoon black pepper
2 teaspoons sea salt
10 bacon slices
1 (8 oz.) package haricot verts ( thin green beans)
2 tablespoon The Spicy Olive’s Garlic olive oil, divided
2 garlic cloves, divided
1/2 cup The Spicy Olive’s Strawberry balsamic vinegar
1/2 cup quartered fresh strawberries
1 package fresh spring greens
Preheat grill to 400-500º (high) heat. Sprinkle pork with pepper and 1 tsp. salt, wrap 5 bacon slices around each pork tenderloin and secure with wooden toothpicks.
Place green beans, 1 tablespoon garlic olive oil, 1 garlic clove, minced and remaining sea salt in the center of a 24×18 inch piece of aluminum foil, toss to coat. Bring sides of foil over green beans, double fold sides and top to form a packet.
Turn off one side of the grill and arrange pork tenderloin and green bean packet on that side of the grill. Close lid and allow to cook for 25-30 minutes, turning tenderloins after 15 minutes.
Meanwhile, mince remaining garlic and saute in remaining olive oil. Add strawberry balsamic vinegar and allow to come to boil, cook 5 minutes. Reserve 1/2 of mixture for basting, and other 1/2 for salad and add fresh strawberries when cooled.
Remove green beans from grill and put tenderloins on lit side of grill. Baste pork with strawberry balsamic mixture. Grill for 5 minutes turning once and basting frequently.
Remove pork from grill and allow to rest. Place salad greens on salad plates. Slice pork tenderloin and place 2 slices on top of greens. Add the roasted green beans and drizzle the strawberries and strawberry balsamic mixture over the top. Serve and enjoy!
Balsamic Shredded Pork Tenderloin

The Spicy Olive’s Balsamic Shredded Pork Tenderloin

A delicious pork recipe that could be serve as a main course, made into sliders or even tacos. This recipe is a great option for tailgating and football parties!

The Spicy Olive's Pork Chops with Apples and Brussel Sprouts

The Spicy Olive’s Pork Chops with Roasted Apples and Brussels Sprouts

The Spicy Olive's One Pan

The Spicy Olive’s Tuscan One Pan Pasta

The Spicy Olive's Holiday Ham

The Spicy Olive Holiday Ham

The Spicy Olive's Marinade for P

The Spicy Olive Marinade for Pork

The Spicy Olive's Kale & Italian Saus

The Spicy Olive Garbanzo Bean, Sausage, and Kale Pasta

The Spicy Olive's Strawberry Pork Tenderloin

The Spicy Olive’s Strawberry Pork Tenderloin

One of our most popular recipes!

The Spicy Olive's Blackberry GInger Pork Tenderloin

The Spicy Olive ‘s Blackberry Ginger Pork Tenderloin

Recipes From April 2016 Newsletter

April  Recipes Featuring the Flavors of the Month:

Roasted Beet Salad

1 1/2 pounds fresh beets
1/3 cup arugula blossoms (optional) 
8 oz. chèvre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons The Spicy Olive’s White A-Premium balsamic vinegar 

1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons The Spicy Olive’s single varietal Extra Virgin Olive Oil (Ultra Premium)

Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.

Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.

In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.

Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans

Serves 6-8 generous portions

The Spicy Olive’s Blackberry Ginger Pork Tenderloin

One of our most popular recipes featuring this month’s flavors of the month!
1/4 cup The Spicy Olive’s Blackberry Ginger balsamic vinegar
1/4 cup The Spicy Olive’s Garlic olive oil
1 pkg pork tenderloins
Place the pork tenderloins in a ziplock bag. Pour the balsamic vinegar and olive oil over the tenderloins. Seal the bag and place in refrigerator overnight. Grill or bake in a 375 degree oven until internal temperature of 160 degrees. Cover with foil and allow to rest for 10 minutes before slicing. Drizzle with a little Blackberry Ginger balsamic vinegar before serving. Enjoy!
The Spicy Olive’s Blackberry Ginger Lemonade


  • 8 cups cold water
  • 2 cups sugar
  • 3 strips lemon peel (3″ x 1″ each)
  • 2½ c fresh lemon juice (about 12 lemons)
  • ½ cup The Spicy Olive’s  Blackberry Ginger Balsamic vinegar
  • 1 cup raspberries
  • 1 cup blackberries
  • Ice cubes
  • Seltzer or club soda
Prepare sugar syrup:
  1. In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally.
  2. Cover saucepan and boil 3 minutes.
  3. Remove saucepan from heat and cool slightly.
Meanwhile, in food processor, pulse berries until pureed.
  1. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
  2. Remove peel from syrup; stir syrup into berry puree with lemon juice, balsamic vinegar and remaining 4 cups water. Makes 13 cups.
  3. Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice.
  4. Add seltzer to taste; garnish with berries.