Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

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A delightful way to use wild strawberries in a savoury preparation!

When the wild strawberries start popping up in June, I find extra time to go hang out in parks, trails (not popular dog walking trails!), and lawns, and find as many strawberries as I can to toss into...

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Wild Pork Loin with Wild Strawberry Tarragon Vinaigrette

This dish was a great way to combine two disparate wild ingredients, along with some garden delights. It could easily be made with store bought pork tenderloin (which is about the same size as my wild back loin) and farm fresh strawberries. Do me a favour and don’t make it with those grotesquely large cardboard winter strawberries.
Servings 2
Prep Time 20 mins
Cook Time 10 mins


  • 1 sprig tarragon
  • 1 handful wild strawberries
  • 3 tbs champagne or white wine vinegar
  • 1/2 tbs white sugar
  • 2 tbs neutral oil
  • 1 wild pork loin, about 8″ (20cm) long, or 1 store bought pork tenderloin, whole
  • Kosher salt
  • Black pepper
  • 1 tbs 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!
Course: Dinner
Cuisine: American

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