Crust Pork Tenderloin With Raspberry Balsamic Vinegar Sauce
Ready In: 50 mins
Serves: 4-6
Yields: 2 Pieces
Ingredients
- 2 lbs pork tenderloin
- 1⁄2 cup olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons steak seasoning (or crushed pepper with kosher salt)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 4 garlic cloves, minced
- 2 cups Italian seasoned breadcrumbs
For the raspberry balsamic sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 2 tablespoons balsamic vinegar
- 1⁄4 cup raspberry jam
- 2 tablespoons soy sauce
- 1 1⁄2 cups water
- 1⁄2 teaspoon pepper
- salt
Directions
- Marinate the pork tenderloin with olive oil,balsamic vinegar,soy sauce,steak seasoning,rosemary,thyme,parsley,garlic in big sandwich bag,about 1-2 hours.
- Preheat oven to 425 degrees F.
- Place pork tenderloin to a shallow cooking sheet,press bread crumbs onto all sides of meet,about 1/4 inch thick.
- Bake about 40 minutes until no pink when pork is cut,let pork rest about 10 minutes ,then cut to slices to serve.
- For the raspberry balsamic vinegar sauce:
- Put the skillet on medium heat,melt butter.
- Brown the flour to the melt butter.
- Add the balsamic vinegar, soy sauce,raspberry jam,water to flour mixture until sauce thick and smooth.
- Add pepper and salt to taste.
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