Good Life, Good Food: Roasted pork tenderloin with raspberry sauce
Mon, 11 Nov 2013 15:08:12 GMT — From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for roasted pork tenderloin with a raspberry sauce. Ingredients532410 - 1 Seaboard Farms Prairrie Fresh boneless pork loin, cut in half676182 - 1 tsp kosher salt774190 - 1 tsp McCormick rubbed sage774156 - 1/2 tsp McCormick Coarse black pepper793127 - 12 oz raspberry perserves780007 - 1/4 C sugar697100 - 1 Tblspn cornstarch774074 - 1/4 tsp McCormick ground ginger774125 1/4 tsp McCormick ground nutmeg774044 1/4 tsp McCormick ground cloves686007 - 1/4 C white vinegar028205 - 1 Tblspn Markon RSS lemon juice389009 - 1 Tlbspn Golden Harvest butter Preparation: Preheat your oven to 350 degreesPlace pork loin on a rack in a shallow roasting pan. Rub with 3/4 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!
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