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 sugar
- 1 cup fresh mint leaves
- 2 Tbsp. snipped fresh chives
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- 1-1/2 cups fresh or frozen raspberries, thawed
Place pork tenderloins in shallow baking pan. Roast at 350 degrees F. 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.
Servings: 6
Source:
National Pork Producers Council
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