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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.