Pork Tenderloin with Raspberry Sauce
Delight the entire family by making this flavorful and healthy Pork Tenderloin with a savory balsamic Raspberry Sauce for dinner.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
- 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 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!
Calories: 409kcal | Carbohydrates: 18g | Protein: 36g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 717mg | Potassium: 818mg | Fiber: 5g | Sugar: 11g | Vitamin A: 295IU | Vitamin C: 19.4mg | Calcium: 36mg | Iron: 2.9mg