Frozen berries can replace
fresh in this dish. Serve with wild rice pilaf, fresh spinach
salad and breadsticks.
Pork
Tenderloin with Raspberry Mint Sauce
- 1 1/2 pounds pork tenderloin
(about 2 whole)
2/3 cup water
1/4 cup raspberry vinegar
1/3 cup granulated sugar
1 cup fresh mint leaves
2 tablespoons snipped fresh chives
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups fresh or frozen raspberries, thawed
- Place pork tenderloins
in shallow baking pan. Roast at 425°F (220°C) for 30
minutes.
- Meanwhile, combine 2/3
cup water, vinegar and sugar in medium saucepan. Bring to a boil.
Add mint leaves and chives. Cover; simmer 15 minutes. Strain;
reserve liquid. Bring liquid to a boil. Gradually stir in combined
cornstarch and 1 tablespoon water. Cook and stir until thickened.
Remove from heat. Fold in raspberries.
- Serve sauce with pork
tenderloin slices.
Serves 6.
Nutrition Facts: Calories
217 calories Protein 25 grams Fat 4 grams Sodium 59 milligrams
Cholesterol 63 milligrams
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
