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Recipe of the Week


Pork Tenderloin with Raspberry Mint Sauce

  • 1-1/2 pounds pork tenderloin (about 2 whole)
  • 2/3 cup water
  • 1/4 cup raspberry vinegar
  • 1/3 cup sugar
  • 1 cup fresh mint leaves
  • 2 Tbsp. snipped fresh chives
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water
  • 1-1/2 cups fresh or frozen raspberries, thawed
Place pork tenderloins in shallow baking pan. Roast at 350 degrees F. 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.

Servings: 6

Source:
National Pork Producers Council

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