Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sliced fresh ripe strawberries
  1         tablespoon  dijon mustard
  1                     garlic clove -- minced
  1         tablespoon  balsamic vinegar
  2        tablespoons  honey
  1                     lemon -- juice of
     1/4           cup  olive oil -- divided
  2             pounds  pork tenderloin
                        gristle and silver skin removed
  1           teaspoon  ground coriander
  1              pinch  cayenne pepper
                        salt -- to taste
                        freshly ground black pepper -- to taste

Preparation:

Mash strawberries in a large bowl. Add next 5 ingredients and whisk until well-blended. While whisking, add all but 2 tablespoons of olive oil. Reserve at room temperature. Preheat oven to 375 degrees. Season pork with next 3 ingredients. In a large skillet over high heat, heat 2 tablespoons of the olive oil and add tenderloins, browning evenly on all sides. Transfer to a baking dish and place in preheated oven for 5 to 6 minutes or until center is just barely pink and juice runs clear when meat is pricked. To serve, slice tenderloin into medallions. Arrange on each plate and drizzle vinaigrette over pork.

Nutritional Information:

433 Calories (kcal); 22g Total Fat; (44% calories from fat); 48g Protein; 11g Carbohydrate; 148mg Cholesterol; 162mg Sodium