Delight the entire family by making this flavorful and healthy 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.
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?
Pork Tenderloin with Raspberry Sauce
RECIPE VIDEO WILL AUTOPLAY
Ingredients
dry rub:
- 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
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 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 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.
- To serve, slice the roast and then add sauce. Enjoy!
NUTRITION INFORMATION
This post was originally created in July 2016 and has been updated with more fun facts and tidbits for your reading pleasure.
Dawn
Yum! My husband LOVED this! Especially the rub... and even the raspberry sauce (he was doubtful when I told him what it was). Definitely a new go-to recipe.
Kelly
Did i miss the instructions on how to make the sauce?
Krissy
its in the recipe
Tammy
I wouldn't have the mustard at end of recipe....It looks like it is part of the sauce. 😉
Regardless what you say in instructions,group ingredients together.I always read every recipe thru 1st,But I was taught that old school....
Some people don't.
Krissy
Hi Tammy, I went ahead and grouped the ingredients together appropriately as suggested. Thank you! Krissy
Adolfo
Does the sauce works with blackberries instead of raspberries?
Krissy
I think that would still be great! Depending on the berries, blackberries might taste sweeter, so as long as that doesn't bother you I'd love to know what you think!
Beth
Sooo... from Tammy's comment and Krissy's reply above - does the tablespoon of Dijon mustard go in the sauce or not?
Krissy
Yep - it goes in the sauce.
Rick
Great recipe. Friends and family loved it. This Sunday will be the third time I make this. Thank you for sharing
Monica
Oooooh. Fruit sauces and reductions go so well with pork tenderloin, but I'd never tried raspberry before! So good! Definitely will have on repeat!
SHANIKA
This Pork Tenderloin looks so amazing! YUM!
Sally
Fruit with pork is always a winner, and this raspberry sauce is really delish!
Veena Azmanov
Such an amazing and flavorful marinade option. This sounds so very unique and yum.
Dannii
I never would have put pork and raspberry together, but this looks delicious.
Allya
I have a ton of Italian prunes. I am going to do a pork tenderloin friday but make a plum sauce to go over it. I hope it turns out as beautiful as your raspberry sauce did.
Teri Hermsmeyer
Love this - serve it for Christmas dinner by adding slices of kiwi!
DSp
Wonderful! Easy and very tasteful recipe, well suited for either weeknight or weekend meal. I served it with fresh Garlic-Thyme Asparagus.
Rolf
Made it last night and it came out almost perfect. I used fresh raspberries and doubled the sugar for the sauce. The meat had an overpowering taste of Cumin. Next time I'll use 1/4 tsp. Roasted to 135° F. Will reduce to 130° F in the future - I like my pork roasts a little pink.
All in all, it was sublime and will become one of my favorites.
Winston Bela
Waaay too much vinegar taste. Maybe reverse the ratio to 1 vinegar 2 sugars and 3 mustard. Or skip the balsamic.
Krissy
Perhaps a matter of preference?