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Raspberry Vinegar Pork Tenderloin Recipe


Raspberry Vinegar Pork Tenderloin Recipe Chefmeow / All my dishes
10 months, 3 weeks ago
RASPBERRY VINEGAR PORK TENDERLOIN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boone Estate in Midlothian, Texas in 1992.
Prep:10m Cook:60m Servings:6

Chefmeow

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Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 pounds pork tenderloin cut into 1” thick
  • 1/2 cup raspberry vinegar divided
  • 3 garlic cloves sliced thin
  • 2 tomatoes seeded and chopped
  • 1 teaspoon dried basil
  • 1 tablespoon fresh parsley
  • 1/2 cup chicken stock
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Fresh raspberries to garnish
  • Sage to garnish

Directions
  1. Melt butter in a large skillet then add oil and brown pork on each side over high heat.
  2. Pour off oil then reduce heat to medium low and add 2 tablespoons vinegar and garlic.
  3. Cover then simmer 10 minutes and remove pork to heated container and cover to keep warm.
  4. Add remaining vinegar then stir up browned bits from bottom of skillet.
  5. Raise heat and boil until vinegar is reduced to a thick glaze.
  6. Add tomatoes, sage, parsley and chicken stock then boil until liquid is reduced to half.
  7. Strain sauce and season with salt and pepper then spoon over chops.
  8. Garnish with fresh raspberries and sage.

Not quite what you're looking for? See more Main Dish / Pork
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