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pork tenderloin butter white wine seedless raspberry preserves grainy mustard shallots garlic raspberry vinegar
Viewed: 4 - Published at: 3 years agoIngredients
- 2 lbs pork tenderloin
- 3 tablespoons butter
- 2/3 cup white wine
- 1/2 cup seedless raspberry preserves
- 2 tablespoons grainy mustard
- 2 tablespoons shallots, finely chopped
- 1/2 teaspoon garlic, minced
- 2 tablespoons raspberry vinegar
Method
- Heat butter in an oven proof saucepan. Add tenderloin and quickly brown on all sides. Transfer tenderloin to oven and take in a preheated 400 degree oven for 15-20 minutes.
- Return saucepan to stove top; remove tenderloin and keep warm. Add shallots and garlic to drippings in pan and saute til transparent. Deglaze pan by adding wine and vinegar all at once. Boil until mixture is thickened. Add preserves and cook on medium heat until mixture is thick and glossy. Whisk in mustard, making sure sauce is well combined. Remove from heat. Slice the meat and transfer to plates; drizzle sauce over and serve.
