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:
50mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@Epi Curious
Contributor
@Epi Curious
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"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."
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  1. JustCallMeChefRee
    I prefer to slice in a way to roll porkloin out flat, then add raspberries (Fresh/Frozen) and slivered garlic about 2 inches from one end and roll up the meat with the berries and garlic inside. Once its rolled up I tie cooking twine around it, searing in hot skillet then placing in oven to roast about 1 hour and 30 min. Depending on your ovens steady temp, cook til 160 degrees. Allow meat to sit covered on the counter for about 20-25 min slice against the grain and eat!!!
    Reply
  2. Mickey in MN
    Good tasting but outside of tenderloin doesn't look the nicest. Next time, I might increase the sauce and use some for a glaze while the tenderloin bakes.
    Reply
  3. Epi Curious
    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.
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