Pork Tenderloin With Raspberry Sauce

Pork tenderloin is baked and then sauteed in a mixture of shallots, garlic, white wine and vinegar, whisked with mustard and raspberry preserves for a great combination of savory and sweet. The sauce really compliments the pork and this is impressive enough for company, but quick enough to put together for a weeknight meal. This is great served with wild rice and steamed asparagus.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 4-6

Ingredients

• 2  lbs  pork tenderloin
• 3  tablespoons butter
• 2⁄3 cup white wine
• 1⁄2 cup  seedless raspberry preserves
• 2  tablespoons grainy mustard
• 2  tablespoons shallots, finely chopped
• 1⁄2 teaspoon garlic, minced
• 2  tablespoons raspberry vinegar

Directions

1. Heat butter in an oven proof saucepan. Add tenderloin and quickly brown on all sides. Transfer tenderloin to oven and take in a preheated 400 degree oven for 15-20 minutes.
2. Return saucepan to stove top; remove tenderloin and keep warm. Add shallots and garlic to drippings in pan and saute til transparent. Deglaze pan by adding wine and vinegar all at once. Boil until mixture is thickened. Add preserves and cook on medium heat until mixture is thick and glossy. Whisk in mustard, making sure sauce is well combined. Remove from heat. Slice the meat and transfer to plates; drizzle sauce over and serve.