Here is a great recipe from the chef John Folse. Potchatoula is the undisputed strawberry capital of the world. Here is a good example of an ingredient usually used in desserts being used in a savory dish.
1 (3-5 pound) Pork Loin
2 tablespoons Onions, finely diced
1 tablespoon Celery, finely diced
2 tablespoons Strawberries, finely diced
2 tablespoons Green Onions, finely sliced
Salt and Cracked Black Pepper to taste
1/2 cup Strawberry Syrup
1/4 cup Melted Butter
24 large fresh Strawberries
1 cup Onions, diced
1/2 cup Celery, diced
1/2 cup Red Bell Pepper, diced
2 cups Yams, cubed
2 cup Beef Stock
1 sprig fresh Rosemary
Dash of Hot Sauce
Preheat oven to 375 degrees.
In a large mixing bowl, combine two tablespoons diced onion, one tablespoon diced celery, two tablespoons diced strawberries, two tablespoons sliced green onions, salt and pepper. Cut one inch long slits in pork loin and stuff with seasoning mixture. Drizzle strawberry syrup and melted butter over top of 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, yams and beef stock. Season with rosemary and hot sauce. Cover roasting pan and bake one and a half hours. Slice roast and surround with strawberry sauce.