Delight the entire family by making this flavorful and healthy Pork Tenderloin with a savory balsamic Raspberry Sauce for dinner.
MY OTHER RECIPES
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.
Pork tenderloin is such a great choice for dinner. It’s lean (you know, the other white meat), its the best part of a pork chop without the bone or the fat, and its easy to make – just rub it down with some flavor, sear it, and finish it off in the oven until it hits the proper internal temperature. You can totally eat pork tenderloin on its own, but pair it with a tart and savory sauce like this raspberry balsamic sauce that I made? Get outta town. Doesn’t the meal below just beg for a dark rich sauce?
Raspberries and blackberries, and to be more specific – Oregon 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 at the peak of ripeness, locking in maximum nutrition, taste and color? Frozen berries are basically a must have on-hand item to have in your home, not only for the basics like smoothies and desserts, but for meals like this so that you can enjoy them any time of year. I’ve been buying the Stahlbush Island Farms brand for years at Whole Foods, but there are other brands of frozen Oregon berries including Scenic Fruit or Willamette Valley Fruit Co.
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 this roast. So good!
Pork Tenderloin with Raspberry Sauce
- 1 teaspoon cumin
- 1 teaspoon mustard powder
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1.5 pound pork tenderloin
- 4 tablespoons olive oil
- 10 ounces raspberries I used frozen Oregon berries
- 3 tablespoons balsamic vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon dijon mustard
Preheat oven to 450 degrees F.
Combine cumin, mustard powder, thyme, garlic powder, paprika, salt and pepper in a bowl to create dry rub. Cover entire pork roast with rub.
Heat a large skillet over high heat and add oil. When the oil is hot, add the seasoned roast 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 degrees F, about 20 minutes. Once done cooking, allow to rest until internal temp reaches 160 degrees F.
While the roast is cooking, prepare the sauce. Using the same pan with the heat reduced to low, cook the remaining 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.
To serve, slice the roast and then add sauce. Enjoy!