I have been thinking about ways to use all these great strawberries, and here’s what I came up with. It sounds fancy, but is actually very quick, simple, and healthy. The pork is seasoned with Herbs of Provence, one of my favorite herb mixtures. The herbs are made up of thyme, basil, savory, fennel and lavender. This dish makes your house smell like a Provencal kitchen.

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.