Chef John Folse's Strawberry-Glazed Pork Loin

Strawberry-Glazed Pork Loin

PREP TIME: 2 Hours SERVES: 6-8


Ponchatoula, Louisiana is the undisputed strawberry capital of the world. Since pork is so widely used in South Louisiana cooking, it is easy to understand how strawberries found their way into the pork roast dishes of this area. Normally, apple sauce would be used as a fresh fruit flavor with pork loin, but here strawberries are the ideal substitute.


1 cup strawberries, diced

1/2 cup strawberry syrup

24 fresh, large strawberries

1 (3-5 pound) pork loin

2 tbsps onions, finely diced

1 tbsp celery, finely diced

2 tbsps green onions, finely sliced

2 slices bacon, diced

salt and cracked black pepper to taste

1/4 cup melted butter

1 cup onions, diced

1/2 cup celery, diced

1/2 cup red bell pepper, diced

2 cups beef stock

1 sprig rosemary

dash of hot sauce


Pre-heat oven to 375 degrees F. In a large mixing bowl, combine onions, celery, strawberries, green onions, bacon, salt and pepper. Cut 1-inch long slits in pork loin and stuff with seasoning mixture. Drizzle strawberry syrup and melted butter over the top of the pork loin. Season to taste using salt and pepper. Place loin in a large Dutch oven or roasting pan and surround with strawberries, remaining onions, celery, bell peppers and beef stock. Season with rosemary and hot sauce. Cover roasting pan and bake 1-1 1/2 hours. Slice roast and surround with strawberry sauce.