Pan Roasted Pork Tenderloin with Raspberry Reduction

Photo by: sdebrango
Oldies_joemare_bd

by sdebrango

over 2 years ago

I love pairing pork with fruit and for this recipe I used fresh tart raspberries, the tender pork and berries are a great combination and the sauce made from wine, dijon mustard and raspberry vinegar adds complexity to the dish.

Serves 2-3

  • 1/4 cup olive oil for marinade
  • 1 clove garlic crushed
  • 1 small pork tenderloin (Mine was 1.20 lbs)
  • 1/2 pint fresh raspberries
  • salt and pepper
  • 1 shallot chopped
  • 1 tablespoon raspberry vinegar
  • 1/2 cup white or rose wine
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon butter
  1. Pre-heat oven to 425. Crush garlic add to ziplock bag along with pork and 1/4 cup of olive oil seal bag and give it a good squishing make sure that garlic clove and olive oil really permeate the meat. Refrigerate for an hour or two. Remove meat from refrigerator and let come to room temperature about 20- 30 minutes.
  2. n heat proof fry pan coat with olive oil and place on high flame get the pan nice and hot, season the meat with salt and pepper. Place the pork in hot fry pan and brown on all sides. Finish cooking in the oven. For a small pork tenderloin it will take about 12-15 minutes but you should use a meat thermometer remove meat when it reaches an internal temperature of 150 degrees. Remove from oven and let meat rest in pan tented with foil for approximately 15 minutes. The juices will release into the pan. Note: The pork will continue cooking to reach an internal temp of 155 and will have a slight pink tint, if you prefer your pork more well done remove from oven with an internal temp of 155 and it will reach 160 after resting.
  3. With tongs remove pork from pan and tent with foil, place fry pan with those lovely brown bits and meat juices on med/high flame and add the chopped shallot (if needed add a little more olive oil to cook the shallots), cook until caramelized. Add the wine to deglaze the pan, add the mustard,and the raspberry vinegar and reduce by 1/2. Don't worry it doesn't look like much sauce when you add the raspberries and cook they will release juice. Adjust seasoning before you add the raspberries I only added a little pepper I did not add additional salt you can add if you like. At this point before you add the berries add the tablespoon of butter. Add the raspberries and continue cooking for another 3-5 minutes the raspberries will release their juices. Stir gently as it cooks as you want the berries to remain intact. Slice pork into medallions and spoon sauce over the meat.
Edamam

Nutrition Info:

PER SERVING:

  • 735 calories
  • 43g total fat
  • 11g saturated fat
  • 192mg cholesterol
  • 165mg sodium
  • 18g carbohydrate (7g dietary fiber, 7g sugar)
  • 59g protein
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