It’s Strawberry Season at The Barefoot Bistro!

1-1/2 cups reduced-sodium beef broth

2 cups chopped fresh strawberries, divided

12 cup white wine vinegar

1/4 cup packed brown sugar

1/4 cup reduced-sodium soy sauce

3 garlic cloves, minced

2 pounds pork tenderloin, cut into 1/2-inch slices

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons canola oil

2 tablespoons cornstarch

2 tablespoons cold water

1/2 cup crumbled feta cheese

1/2 cup chopped green onions

Directions

1. In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.
2. Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm.
3. Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.
4. Return pork to the pan. Bring to a boil. Reduce heat; cook and stir until sauce is thickened and pork is tender, about 2 minutes. Top servings with cheese, onions and remaining 1 cup of strawberries.