If you want to talk about entertaining with minimal effort and maximum effect, Paul Lowe is your guy. The food stylist-turned-blogger has fans of his online magazine, Sweet Paul, all over the world. Channel his simple, elegant style through simple crafts and recipes and make your next party a memorable one. You’ll never pick up a pork tenderloin again without grabbing a box of raspberries.
Simmer shallots and inexpensive balsamic vinegar until syrupy, add some raspberries, and the result is a sauce at once sweet and tart. Pair it with pork tenderloin and you have an elegant entrée in 20 minutes.
- 2 pork tenderloins (about 3/4 pound each)
- 1 tablespoon extra virgin olive oil
- salt and freshly ground pepper
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1 cup balsamic vinegar
- 1/4 cup granulated sugar
- 2 cups fresh raspberries
- Preheat the oven to 375°F, with a rack in the middle position.
- Rub the meat with the oil and sprinkle it with salt and pepper.
- Melt 2 tablespoons of the butter in a large skillet and brown the pork on all sides, 4 to 5 minutes.
- Place the pork on a rack in a roasting pan and roast for 10 to 12 minutes; an instant-read thermometer inserted into the center should read 140°F.
- Let the meat rest on a cutting board for 5 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium heat and cook the shallots, stirring, until soft, 2 to 3 minutes.
- Stir in the balsamic vinegar, sugar and 1/2 teaspoon salt and simmer until the sauce starts to thicken, about 10 minutes.
- Season the sauce with pepper, add the raspberries, and heat just to warm.
- Cut the meat into slices and serve with the warm balsamic raspberries.
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