Gluten-Free Pork Tenderloin with Raspberry Sauce
You and your guests will be saying “ooohhhh my goodness” with this delightful recipe. This pork tenderloin is delicious without the raspberry sauce and I often make it with a nice side of veggies. I sometimes take it up a notch with cooked cinnamon apples. But the crème de la crème is the raspberry sauce addition!
Ingredients
Pork
- 1 ½ pounds pork tenderloin (sometimes comes in a 2-pack from the grocery store)
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 ½ teaspoon Italian seasoning
- 2 ½ teaspoons garlic powder
- 2 tablespoons olive oil
Sauce
- 1 package (12 ounces) frozen raspberries, thawed
- ¼ teaspoon salt
- ½ cup sugar
- 1 tablespoon corn starch
- 1/8 teaspoon ginger
- 1/8 teaspoon cloves
- ½ teaspoon cinnamon
- ¼ cup vinegar
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
Pork
- Preheat oven to 400˚F bake (375° convection bake).
- Pat tenderloin dry with a paper towel.
- Pierce pork loin all over with a fork.
- Mix together pork seasonings and sprinkle onto the tenderloin; rub with hands until evening coated.
- Heat olive oil over med-high heat in a large oven-safe pan.
- Add tenderloin; brown on all sides (6-7 minutes total).
- Place pan in the oven and bake uncovered for 15 min, flipping the tenderloin over halfway through baking.
- Bake until center of tenderloin is around 157˚F.
- Remove from oven and transfer to a cutting board to rest for 5-10 min.
- Slice and serve with raspberry sauce or sautéed apples.
Raspberry sauce
- Drain raspberries, reserving juice.
- Set aside ½ cup berries.
- In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds.
- In a saucepan, combine salt, sugar, cornstarch, ginger, cloves, and cinnamon: mix well.
- Stir in vinegar, reserved raspberry juice and reserved pulp until blended.
- Add remaining raspberries.
- 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.
