Pork Tenderloin with Raspberry Sauce

Pork Tender Loin with Raspberry Sauce

Ingredients:

For pork tenderloin

  • 2 pieces pork tenderloin, about 1 1/2 to 2 lb (0.75 to 1.0 kg);
  • 2 tablespoons safflower oil (for high heat);
  • 2 tablespoons ginger juice, (1 large piece of ginger, about 4 oz (120 gm), peeled, grated and squeezed for juice);
  • 1 lb (0.5 kg) beach mushrooms (or any mild mushrooms like oyster mushrooms), cleaned and patted dry;
  • 2 oz (75 gm) chives;
  • 1 tablespoon honey;
  • Sea salt.

For raspberry sauce

  • Good with chicken, pork or pastry
  • 1 lb (0.5 kg) raspberry, clean and pat dry;
  • 1 tablespoon red currant jelly;
  • 1/2 teaspoon lemon zest;
  • 1/2 cup (120 ml) port wine (can substitute with red wine);

For thickening sauce

  • 1 1/2 teaspoon cornstarch;
  • 1/4 teaspoon cane sugar;
  • 1/4 cup (60 ml) water.

Recipe:

Serving for 4

For pork tenderloin

  1. Butterfly the pork tenderloin lengthwise;
  2. Place the butterflied pork in between 2 sheets of plastic wrap, pound it to 1/4” thick;
  3. Add ginger juice and salt, marinate overnight;
  4. Drain marinate;
  5. Add 1 tablespoon safflower oil in a heated sauté pan over medium high heat and sauté mushrooms, set aside and let cool;
  6. Stuff butterflied pork tenderloin with cooled down sautéd mushrooms and chives;
  7. Close the pork tenderloin with wooden skewer and cooking string;
  8. Add the rest of safflower oil in a heated sauté pan over medium high heat;
  9. Brown all sides of stuffed pork tenderloin;
  10. Preheat the oven to 400˚F (200˚C), put the whole sauté pan in for 15 minutes;
  11. It is ready when the juice runs clear with the knife test;
  12. If not, put back in oven for 6 more minutes;
  13. Let the pork tenderloin rest for 5 minutes before cutting into 1” slices, serve hot with warm raspberry sauce.

For raspberry sauce

  1. Press the raspberry through a fine strainer to get rid of the seeds;
  2. Put the raspberry juice and red currant jelly in a sauce pan over medium low heat until jelly melts;
  3. Add lemon zest and port wine;
  4. Mix the thickening sauce well;
  5. Pour in sauce pan and turn to medium high heat;
  6. Let the mixture comes to a boil and thickens.

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