The Story
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 my mouth. Those that somehow make it home usually get turned into cocktails or desserts, but this year I wanted to do something savoury with them. 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 liquorice flavour of the tarragon plays very well with the strawberries and the pork. This is the time to break out your highest quality vinegar and oil. I like using champagne vinegar (which I save for special occasions), and cold pressed sunflower oil. I avoid olive oil in this dressing since it can have such a big, slightly harsh flavour. If you don’t have wild pig, feel free to use store bought pork, only swap the loin for a whole tenderloin.