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Delight the entire family by making this flavorful Pork Tenderloin with a savory balsamic Raspberry Sauce for dinner. Combining a tart or sweet fruit is sure to enhance the savory flavor of a pork tenderloin. This is a simple way to convert a plain pork tenderloin into a special occasion main dish.
If you love pork tenderloin for dinner, you’ll love my oven roasted pork tenderloin, pork marsala, and pork tenderloin in puff pastry with prosciutto.
Table of Contents
- PORK TENDERLOIN RECIPE WITH BALSAMIC SAUCE
- Why this Pork Tenderloin recipe is such a great choice for dinner?
- How to prepare the pork:
- How to prepare the Balsamic Raspberry Sauce:
- What berries are best for the sauce?
- Pork Tenderloin with Balsamic Sauce is an easy dinner recipe!
- Pork Tenderloin with Raspberry Sauce Recipe
PORK TENDERLOIN RECIPE WITH BALSAMIC SAUCE
Combining the flavors of tart fruit into a savory dish is something you should do.
If you think fruit is only for sweet breads and desserts, you couldn’t be more wrong. Too harsh? I think not.
Allow me to explain why.
Why this Pork Tenderloin recipe is such a great choice for dinner?
Pork tenderloin is leaner than other pork options. It is the best part of a pork chop without the bone or fat, and it’s extremely easy to make.
You can eat pork tenderloin on its own, but I highly recommend you pair it with a tart and savory sauce. Which is why I added this raspberry balsamic sauce. Your family will thank you!
How to prepare the pork:
You will start by rubbing it down with some amazingly flavor filled spices like cumin, garlic, paprika and so on.
Sear it in a preheated skillet. Finish it off in the oven until it hits the proper internal temperature. So simple yet so delicious. This is extremely tasty on its own.
Now let’s get into the Balsamic Raspberry Sauce.
How to prepare the Balsamic Raspberry Sauce:
While your tenderloin is cooking you can use the same pan on a lower heat. Add the Raspberries, balsamic vinegar and sugar. Allow these flavors to blend.
While the sauce is still hot, press it through a fine mesh strainer to separate the solids. That’s it!
What berries are best for the sauce?
Any raspberries or blackberries, that are fresh or frozen, will work.
However, in Oregon the raspberries and blackberries, pack enough punch and flavor to lend complexity to any main course or appetizer.
Did you know that more than 90% of the berries we grow in Oregon are flash frozen within hours of being picked? This locks in maximum nutrition, taste and color! Frozen berries are a must have on-hand item!
Pork Tenderloin with Balsamic Sauce is an easy dinner recipe!
Let me tell you, my kids were a little unsure about this dinner. Any time I present a sauce for their meat, they are skeptical. But after one bite, they were fighting over it.
Good thing this recipe made the exact amount of sauce you would want for the entire roast. So there is plenty to go around. Husband and kid approved!
This has become a sure favorite in my household. Why not try making it for your next family dinner or gathering?
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Ingredients
dry rub:
- 1 teaspoon cumin
- 1 teaspoon mustard powder
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
tenderloin:
- 1.5 pound pork tenderloin
- 4 tablespoons olive oil
sauce:
- 10 ounces raspberries I used frozen Oregon berries
- 3 tablespoons balsamic vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon dijon mustard
Instructions
- Preheat oven to 450°F.
- Combine 1 teaspoon cumin, 1 teaspoon mustard powder, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon kosher salt and 1 teaspoon freshly ground pepper in a bowl to create dry rub. Cover entire pork roast with rub.
- Heat a large skillet over high heat and add 4 tablespoons olive oil. When the oil is hot, add the seasoned 1.5 pound pork tenderloin and brown on each side, 2-4 minutes.
- Remove roast from pan and transfer to a baking dish. Insert a meat thermometer into the thickest part of the roast and cook in preheated oven until the internal temperature reaches 150°F, about 20 minutes. Once done cooking, allow to rest until internal temp reaches 160°F.
- While the roast is cooking, prepare the sauce. Using the same pan that you seared the roast in with the heat reduced to low, cook the remaining sauce ingredients for at least 10 minutes to allow the balsamic to reduce and the flavors to blend. While the sauce is still hot, press through a fine mesh strainer to separate the solids.10 ounces raspberries, 3 tablespoons balsamic vinegar, 2 tablespoons granulated sugar, 1 tablespoon dijon mustard
- To serve, slice the roast and then add sauce. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally created in July 2016 and has been updated with more fun facts and tidbits for your reading pleasure.
I have 2 diabetics in my family so can sugarfree raspberry preserves be used in place of fresh raspberries and sugar?? Thank you!
I think that would work but I’ve never tried it so I’m not sure.
I made this for my niece and her son and husband. They loved it. My niece’s husband even added fresh raspberries to the sauce and had it on ice cream.
Do you have to thaw raspberries before making the sauce? I’m making it tonight and I am so nervous
Sorry for the late reply! I hope it worked out. Frozen raspberries should have been fine.
Fabulous flavor! I had dinner on the table in less than an hour on a week night! YAY!!
The ingredients for the raspberry sauce call for Dijon mustard, but the directions don’t say when or if to add it. This recipe looks delicious, but I don’t want to spoil it. Please help.
Hi Elaine, In the instructions, it says to cook the remaining sauce ingredients. That includes the Dijon. Hope that helps!