Pork Tenderloin With Balsamic Raspberries Recipe

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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.

Reprinted with permission from Sweet Paul Eat And Make

Pork Tenderloin With Balsamic Raspberries Recipe
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  • 2 pork tenderloins (about 3/4 pound each)
  • 1 tablespoon extra virgin olive oil
  • salt and freshly ground pepper
  • 3 tablespoons butter
  • 1 shallot
  • 1 cup balsamic vinegar
  • 1/4 cup granulated sugar
  • 2 cups fresh raspberries
  1. Preheat the oven to 375°F, with a rack in the middle position.
  2. Rub the meat with the oil and sprinkle it with salt and pepper.
  3. Melt 2 tablespoons of the butter in a large skillet and brown the pork on all sides, 4 to 5 minutes.
  4. 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.
  5. Let the meat rest on a cutting board for 5 minutes.
  6. 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.
  7. Stir in the balsamic vinegar, sugar and 1/2 teaspoon salt and simmer until the sauce starts to thicken, about 10 minutes.
  8. Season the sauce with pepper, add the raspberries, and heat just to warm.
  9. Cut the meat into slices and serve with the warm balsamic raspberries.
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