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Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds pork tenderloin (about 2 whole)

  2. 2/3 cup water

  3. 1/4 cup raspberry vinegar

  4. 1/3 cup granulated sugar

  5. 1 cup fresh mint leaves

  6. 2 tablespoons snipped fresh chives

  7. 1 tablespoon cornstarch

  8. 1 tablespoon water

  9. 1 1/2 cups fresh or frozen raspberries, thawed

Instructions Jump to Ingredients ↑

  1. Place pork tenderloins in shallow baking pan. Roast at 425°F (220°C) for 30 minutes. Meanwhile, combine 2/3 cup water, vinegar and sugar in medium saucepan. Bring to a boil. Add mint leaves and chives. Cover; simmer 15 minutes. Strain; reserve liquid. Bring liquid to a boil. Gradually stir in combined cornstarch and 1 tablespoon water. Cook and stir until thickened. Remove from heat. Fold in raspberries. Serve sauce with pork tenderloin slices.

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