Lemon mint pork tenderloin with black raspberry sauce

I like to cook with berries. Pork and sweet sauce go really well together . This recipe mix something from this blog, Canadian living magazine and this site for sauce.

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1 tsp. grated lemon rind
3 tsp. each lemon juice
2 tbsp. olive oil
3 tsp. liquid honey
1 tbsp. chopped fresh mint
1 clove garlic, minced
1 pork tenderloin (about 12 oz),
salt and pepper

1 tbsp. of raspberry vinegar or red wine vinegar
1 bay leaf
1/2 tsp. of whole peppercorns
1 tbsp. of sugar
4 oz of frozen raspberries (I used black raspberries)

In large bowl, whisk together lemon rind and juice, 1 tbsp. olive oil, honey, mint and garlic. Add pork, turning to coat; cover and refrigerate for 10 minutes or for up to 8 hours.

Preheat the oven to 425 degrees. Heat 1 tbsp. olive oil in large oven proof skillet over medium-high heat. Once hot, add the pork tenderloin and cook until brown on all sides, turning occasionally, about 5-6 minutes. Place the skillet into the oven, and bake for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or desired degree of doneness. Let stand for 5 minutes before slicing.

For sauce:

Combine all ingredients and bring to a boil, cook 2-3 minutes. Pour through a fine mesh sieve.

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One Response to “Lemon mint pork tenderloin with black raspberry sauce”

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