Please ensure Javascript is enabled for purposes of website accessibility

Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

An early summer recipe by Adam Berkelmans. Check out the original recipe (along with plenty of other resources) on Adam's website The Intrepid Eater.

"I figured wild pork loin would be the perfect foil for a vinaigrette made from wild strawberries and tarragon from the garden, which is also at its best in June. I wasn’t wrong! The mild licorice flavour of the tarragon plays very well with the strawberries and the pork."

Yield: 2 servings (can be doubled for 4 servings)
Total Time: 30 min


  • Large sprig tarragon, stripped and chopped  ·  1 
  • Big handful wild strawberries  ·  1 
  • Champagne vinegar or high quality white wine vinegar  ·  3 tablespoons 
  • White sugar  ·  1/2 tablespoon 
  • Neutral oil, like good quality sunflower or grapeseed  ·  2 tablespoons 
  • Wild pork loin, about 8″ (20cm) long, or store bought pork tenderloin, whole  ·  1 
  • Kosher salt  ·  to taste 
  • Black pepper  ·  to taste 
  • Lard or vegetable oil  ·  1 tablespoon 


1.) 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.

2.) 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.

3.) 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!

Paired Wines