Good Life, Good Food: Roasted pork tenderloin with raspberry sauce

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for roasted pork tenderloin with a raspberry sauce.


532410 - 1 Seaboard Farms Prairrie Fresh boneless pork loin, cut in half

676182 - 1 tsp kosher salt

774190 - 1 tsp McCormick rubbed sage

774156 - ½ tsp McCormick Coarse black pepper

793127 - 12 oz raspberry perserves

780007 - ¼ C sugar

697100 - 1 Tblspn cornstarch

774074 - ¼ tsp McCormick ground ginger

774125 ¼ tsp McCormick ground nutmeg

774044 ¼ tsp McCormick ground cloves

686007 - ¼ C white vinegar

028205 - 1 Tblspn Markon RSS lemon juice

389009 - 1 Tlbspn Golden Harvest butter


Preheat your oven to 350 degrees

Place pork loin on a rack in a shallow roasting pan. Rub with ¾ tsp kosher salt, sage and coarse black pepper. Bake uncovered for 1-1/2 hours or until a meat thermometer reads 165 degrees.

In a large saucepan, combine sugar, cornstarch, ginger, nutmeg, cloves and the remaining kosher salt. Stir in the vinegar, and raspberry preserves until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted.

Let pork loin stand for 10 minutes before slicing. Serve with raspberry sauce for a flavorful and colorful holiday option. Enjoy!