猪肉Tenderloin with Roasted Strawberry–Merlot Sauce

预热烤箱到400°F。让猪脊肉素在室温下待机30分钟。与此同时，用砂浆和杵或小骨煎锅粉碎香菜种子，直至粗糙。在一个小碗里搅拌碎香精子种子，盐和胡椒;搁置。把草莓和糖一起扔在一个单独的碗里;搁置。

在12英寸的烤箱不锈钢煎锅中加热油，在中高。将香菜混合物撒在猪肉上，轻轻按压粘附。当石油只是吸烟时，将猪肉加入煎锅。厨师，偶尔转动，直到猪肉褐色，大约8分钟。将草莓放在猪肉周围。

把锅预热烤箱。烤,直到meat thermometer inserted in thickest portion of pork registers 130°F, 8 to 10 minutes. Reduce oven temperature to 200°F. (Do not remove skillet from oven.) Continue to roast pork and strawberries until thermometer registers 140°F, about 5 minutes. Transfer pork to a cutting board, reserving strawberries and pan drippings in skillet. Cover pork loosely with aluminum foil.

Return skillet to heat over medium-high. Add shallot to pan drippings, and cook, stirring often, until pan drippings are slightly thickened, 2 to 3 minutes. Add wine, and cook, stirring and mashing strawberries with a spoon, until sauce has thickened enough to hold a clean line when a spoon is dragged across bottom of pan, 7 to 9 minutes. Stir in chicken stock and thyme sprigs, and bring mixture to a simmer over medium-high. Cook, stirring occasionally, until sauce is thick enough to coat back of spoon, 13 to 17 minutes. Pour sauce through a fine wire-mesh strainer into a small saucepan, pressing on solids to extract liquid; discard solids.

将平底锅放在中低热中。加油，煮，不断搅拌，直到黄油完全融入，约1分钟。从热量中取出，季节草莓酱用盐和糖来味道。将猪肉切成切片，用草莓酱。