Medallions of pork tenderloin with Rosemary, Thyme and roasted onions served with a Mustard and Tarragon sauce and strawberry vinaigrette salad.
Make a vinaigrette by placing the balsamic vinegar and 1 tsp of the Tarragon in a bowl. Mix well and season. Gradually add 6 tbs of the olive oil and 4 finely cubed strawberries. Set aside.
In another bowl, mix the butter and mustard, 2 tsp Tarragon and mix well. Set aside.
Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
In an ovenproof dish, place the onions with remaining olive oil, Rosemary and Thyme, and season with Salt. Cook in the oven for 30-40 minutes or until tender and just golden brown.
Cut the tenderloins into medallions. Season with Salt and the remaining Tarragon. Fry the Garlic in a frying pan for 30 seconds, add the tenderloins and cook on both sides until slightly browned. If you like them cooked for longer, finish in the oven. (They should be a little pink inside.) Remove and set aside.
Add a little water to the frying pan and deglaze the pan. Bring to the boil, then reduce the heat. Add the butter, mustard and Tarragon mixture that you prepared earlier.
Serve the tenderloins on top of the roasted onions, with the mustard and Tarragon sauce from the pan. Serve with rocket and sprinkle with the remaining strawberries and walnuts. Dress with the strawberry-tarragon vinaigrette and serve immediately.