Pork Tenderloin with Raspberry Sauce

Recipe courtesy of John Vaeth, Good Samaritan Hospital Executive Chef

Yield: 2 portions

Ingredients

• Pork tenderloin 12 0z
• Raspberry sauce 4 oz.
• Fresh raspberries 6 each
• Fresh thyme 2 each

Pork tenderloin

• Pork tenderloin
• Dry rub
• Salt
• Oil

Directions

• Rub pork loin with dry rub
• Place pork in a sauté pan
• Place filet in 350 degree oven and roast until internal temperature of 130 degrees
• Allow roast to rest for 15 minutes
• Sice pork tenderloin and plate

Dry Rub

• Brown sugar 2 oz
• Dry mustard .5 tsp
• Garlic powder .5 tsp
• Onion powder .5 tsp
• Ground cumin .5 tsp
• Paprika .5 tsp
• Black pepper .5 tsp

Mix all ingredients
 

Raspberry sauce

• Beef or chicken stock 8 oz
• Port wine 4 oz
• Dijon mustard .5 tsp
• Raspberries frozen 2 oz
• Raspberry vinegar 2 oz
• Shallots 1oz
• Thyme fresh 1 sprig
• Salt to taste
• Pepper to taste
• Corn starch slurry 1 tbsp

Directions

• Heat oil in sauce pan
• Sauté shallots until tender
• Add port wine, raspberries vinegar mustard, raspberries and Dijon mustard reduce by 1/2
• Add beef or chicken stock base and fresh thyme
• Simmer sauce for 15 minutes
• Add corn starch slurry and season
• Strain sauce through fine strainer

Plating

• Slice pork loin and fan on plate
• Spoon sauce around pork
• Garnish with fresh raspberry and thyme sprig

Creamy polenta makes a great side dish.