Pork Tenderloin with Raspberry Sauce
Elevate your dinner table with the vibrant flavors of Pork Tenderloin with Raspberry Sauce, an impressive yet simple dish that pairs savory and sweet in perfect harmony. Tender pork tenderloin, expertly seasoned and roasted to juicy perfection, is complemented by a luscious raspberry sauce made with fresh raspberries, honey, and a splash of balsamic vinegar for a tangy-sweet finish. This 40-minute recipe is ideal for weeknight dinners or special occasions, combining easy preparation with gourmet flair. Serve the pork medallions drizzled with the rich, velvety sauce and garnished with fresh thyme for an elegant touch. Perfect for pork lovers searching for bold, fruity, and sophisticated flavors, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 1.5 cups Fresh raspberries
- 2 tbsp Honey
- 1 tbsp Balsamic vinegar
- 0.25 cup Chicken broth
- 1 tsp Fresh thyme leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Trim any silver skin from the pork tenderloin and pat it dry with paper towels. Season it on all sides with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the pork tenderloin and sear it on all sides for 2-3 minutes per side, until it is golden brown.
Transfer the skillet with the pork tenderloin to the preheated oven. Roast for 18-20 minutes, or until the internal temperature reaches 145°F (63°C).
While the pork is roasting, make the raspberry sauce. Heat the remaining olive oil and butter in a medium saucepan over medium heat.
Add the raspberries, honey, balsamic vinegar, and chicken broth to the saucepan. Stir to combine and bring the mixture to a simmer.
Cook the raspberry sauce for 8-10 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly.
Optional: Strain the sauce through a fine mesh sieve if you prefer a smooth consistency, discarding the seeds.
Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing it into medallions.
Serve the pork medallions drizzled with the raspberry sauce, and garnish with fresh thyme leaves if desired.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 4048 mg | 176% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 45.1 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 99 mg | 8% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2515 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
