• 2 1 1/3 pound pork loins
  • vegetable oil to coat meat
  • Robert Rothschild?s Strawberry Rhubarb Preserves
  • salt and pepper to taste



Rinse pork loins in cold water. Brush with a light coat of vegetable oil and lightly sprinkle with salt and pepper to taste. Grill tenderloins on a hot grill, turning periodically not burning, occasionally taking temperature with meat thermometer. Coat each tenderloin with Robert Rothschild?s Strawberry Rhubarb Preserves when they reach about 140° F. Continue to grill tenderloins for approximately 5?10 minutes or when they reach an internal temperature of 160° F. Cut tenderloins into medallions arranging around spinach salad garnishing with strawberries, orange segments and orange zest. Drizzle salad with Strawberry Rhubarb Vinaigrette Dressing. Strawberry Spinach Salad: 11/2 pounds spinach 2 oranges 1 quart strawberries Strawberry Rhubarb Vinaigrette Dressing: 4 tablespoons Robert Rothschild?s1/4 cup Robert Rothschild?s Raspberry Vinegar Strawberry Rhubarb Preserves 3/4 cup vegetable oil 3 tablespoons sugar zest of half an orange Clean spinach by rinsing with cold water and removing stems. Rinse strawberries, remove stems and pat dry with paper towel. Zest oranges then remove skin and cut into quartered sections. In a small mixing bowl, combine preserves, sugar, orange zest, and raspberry vinegar. Whisk until blended. Slowly add vegetable oil while whisking to blend properly.