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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Rinse pork and pat dry. Sprinkle both sides with salt, pepper and rosemary.
In a large Dutch oven skillet, heat oil on High until almost smoking. Add the tenderloin and sear on each side until the skin is golden brown, about 2 minutes per side.
Set the skillet in the Traeger and cook until pork is no longer pink and internal temperature reaches 160 degrees F, about 20 minutes.
Remove from grill and let the pork rest for 5-10 minutes.
Add strawberries to the skillet over the stove on medium heat and quickly sear on both sides for less than a minute. Remove berries from the pan.
Add balsamic vinegar to the same pan and scrape the browned bits from the bottom. Bring to a boil and then reduce heat to medium low. Add the sugar, stirring frequently. Sauce is ready when it has reduced by half and texture is thick.
Slice the pork and place the seared strawberries on top. Serve with a drizzle of the balsamic vinegar sauce. Enjoy!
Traeger Grill and Baldface Lodge Combine Forces