My granddaughter celebrated her eighth birthday right before Christmas, and we asked her if she had any requests for her birthday dinner. She said, “I want Bompas’ (that’s me) pork tenderloin!” Somewhere she was served a memorable one with raspberry sauce, and I’ve tried to reproduce it for her several times with varying critical responses. She deemed this one pretty good, so I will share it with you.
The recipe for the pork is derived from Ina Garten’s “go-to dinners” and is simplicity itself. She serves hers with mango chutney, but the requested raspberry sauce is my own invention.
Ingredients
For the pork:
2 pork tenderloins
1 TBS extra virgin olive oil
Kosher Salt
Freshly ground black pepper
2 TBS coarsely chopped fresh rosemary
For the raspberry sauce:
2/3 cup of seedless raspberry jam or preserves
1 TBS of Balsamic vinegar
½ cup of raspberry liqueur such as Framboise
Recipe
Place an oven rack in the top third of your oven. Turn on your oven fan. Pre-heat your oven to 500 degrees. Make sure it’s clean or it will smoke up the kitchen. Put the pork on a baking sheet smooth side up. Pat the meat with paper towels until dry. Brush the pork with olive oil, sprinkle with rosemary, salt and pepper. Ina tucks and ties the tail ends with kitchen twine, but I don’t bother.
Place the tenderloins in the hot oven for exactly 5 ½ minutes. Turn off the oven, but don’t open the door for one hour. Slice the tenderloins thickly. Place on a platter and dribble the sauce over the. It’s as simple as that.
While you wait for the pork to finish you can make the sauce. Put all the ingredients in a small pot, bring to a boil, reduce heat to a simmer, and keep it warm until serving.
(Photo ©R. L. Floyd, 2024)
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