Pork Tenderloin with Raspberry Sauce
Delight the entire family by making this flavorful Pork Tenderloin with a savory balsamic Raspberry Sauce for dinner.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 450°F.
Combine 1 teaspoon cumin, 1 teaspoon mustard powder, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon kosher salt and 1 teaspoon freshly ground pepper in a bowl to create dry rub. Cover entire pork roast with rub.
Heat a large skillet over high heat and add 4 tablespoons olive oil. When the oil is hot, add the seasoned 1.5 pound pork tenderloin and brown on each side, 2-4 minutes.
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Reviews from the Original Source
I made this last night and it was very tasty. I made a couple of minor adjustments based on the comments I read. I love cumin, but was afraid it might be a bit overpowering so reduced it to a half tsp. I tasted my balsamic vinegar and it was very intense on flavor so reversed the quantities of the vinegar and sugar. I used 2 6 oz. cartons of fresh raspberries. I did not strain the sauce as I wanted the full body of the sauce. Even my picky eater complimented me on the meal. Served with rice pilaf and roasted carrots. Will definitely make again. Thanks!
Hi Kristy,
I made this for my husband last week and am making it again for a party of six. It’s absolutely delicious! Thank you so much.
I have 2 diabetics in my family so can sugarfree raspberry preserves be used in place of fresh raspberries and sugar?? Thank you!
I made this for my niece and her son and husband. They loved it. My niece’s husband even added fresh raspberries to the sauce and had it on ice cream.
Fabulous flavor! I had dinner on the table in less than an hour on a week night! YAY!!
WONDERFUL recipe with the perfect balance of flavours! Thank you! It's a keeper!
Easy to follow and tastes great. The raspberry perfectly balanced the pork with the rub
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