Pork Tenderloin With Raspberry Sauce
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
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
- 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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Reviews
-
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!!!
RECIPE SUBMITTED BY
Epi Curious
Windermere, 48