(Solomillo de Cerdo con Fresas) Playing off the tart-sweet-aromatic flavors of sherry vinegar and seared strawberries, this modern Spanish dish is outstanding - as sophisticated and striking as it is easy to make. The amount of sugar you use will depends on how sweet you'd like the sauce and the tartness of your sherry vinegar. The strawberries likewise need some acidity; choose berries that are fragrant and seasonal but just a touch underripe. They should be tangy-sweet and seared very briefly. The pork is best when slightly pink and moist; a meat thermometer is indispensable here. Adapted from "The New Spanish Table" cookbook.