2 cups Chardonnay or other white wine
1 cup chicken broth
1 cup chopped strawberries
1 sprig rosemary
1 sprig thyme
1 tablespoon honey
2 tablespoons unsalted butter, cut into pieces
Salt and pepper
1 pork tenderloin
2 tablespoons olive oil
2 tablespoons Herbs of Provence
salt and pepper
For the sauce: In a saucepan, boil all ingredients over medium-high heat, except butter, until reduced by half (about 30 minutes).
Season with salt and pepper.
For the pork:
Preheat the oven to 425 degrees.
Coat pork with olive oil and herbs, and season with salt and pepper. Roast until a thermometer reads 145 degrees, turning every 15 minutes. Let the pork rest for 15 minutes, then slice and serve with the strawberry chardonnay sauce.