Roast Pork Tenderloin with Raspberry Sauce

Today’s blog is all about the sauce, but I will share with you how I used it. This sauce is unbelievably easy to make and would be good on many different meats, like chicken or turkey. Make it before Thanksgiving and use it to elevate leftover turkey!

Simply cook down frozen raspberries, red wine, good quality balsamic vinegar, a little sugar and Dijon mustard.

Start by bringing all ingredients to a boil.

Bring to a full roiling boil, then reduce heat and simmer for about 10 to 15 minutes until the sauce is slightly thickened.

Strain through a fine mesh seize to remove all the  raspberry seeds. Using the back of a spoon push the raspberry sauce through the seize to ensure you get all the juice, but no seeds. I made the sauce a day ahead and reheated for 2 minutes in the microwave before serving. This recipe could easily be doubled.

Because I used this sauce on a pork tenderloin, which takes under a half hour to cook, it made for a very elegant, but simple and fast week-night dinner.

Dry rub the Pork Tenderloin with smoked paprika, a generous amount of Kosher salt and garlic granules. Place in a zip lock bag in the refrigerator for 3 hours or more.

Add a couple tablespoons of oil to a heavy bottomed skillet and heat until nearly smoking. Place the Tenderloin in the pan and brown on all 4 sides; about 2 minutes per side.

Place in a preheated oven for about 20 minutes or until a meat thermometer registers 155. It will continue cooking after you remove from the oven and easily get to 160. You do not want to overcook the pork. Remove from the oven; loosely tent with foil and let rest for 15 minutes before cutting into thick slices.

Place the heated raspberry sauce both under and on top of the Pork Tenderloin.

SIMPLE. EASY. DELICIOUS.

ENJOY!

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Pork Tenderloin with Raspberry Sauce

Tender, juicy pork enhanced by a rich and delicious raspberry sauce.

Ingredients

To Make the Raspberry Sauce

• 1 cup Frozen Raspberries, thawed
• 1/2 cup Red wine I like using Yellow Tail Big, Bold, Red.
• 2 Tbsp. Aged Balsamic vinegar
• 1 Tbsp. Sugar
• 1 tsp. Dijon Mustard

For the Pork Tenderloin

• 1 Pork Tenderloin
• Kosher Salt
• Smoked Paprika
• Garlic Granules
• 2 Tbsp. Olive oil for browning the pork.

Instructions

• TO MAKE THE SAUCE:

  Mix all ingredients together in a saucepan. Bring to a roiling boil. Reduce heat and simmer for 10 to 15 minutes until the sauce thickens slightly. Stir occasionally.
• Remove from heat. Let cool slightly and pour through a fine mesh seize. Using the back of a spoon push the raspberry through the seize to capture all the juices, but no seeds. If making a day ahead, cover and place in the fridge overnight.
• TO MAKE THE PORK TENDERLOIN:

  Preheat oven to 450 degrees. Generously salt all sides of the pork. Next add smoked paprika making sure all pork surfaces are coated. Sprinkle with garlic granules.
• Place in a zip lock bag in the fridge for about 3 hours. When ready to cook remove from the refrigerator and bring to room temperature.
• Heat a heavy bottomed skillet with 2 Tbsp. olive oil until nearly smoking. Brown all 4 sides of the pork; about 2 minutes per side for a total of 8 minutes.
• Place in the preheated oven for 15 to 20 minutes or until nicely browned and a meat thermometer registers 155 degrees. Remove from the oven. Tent loosely with aluminum foil and let rest for 15 minutes before slicing to serve.