Crust Pork Tenderloin With Raspberry Balsamic Vineg

Name: Crust Pork Tenderloin With Raspberry Balsamic Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs pork tenderloin; 1/2 cup olive oil; 1 tablespoon balsamic vinegar; 2 tablespoons soy sauce; 2 tablespoons steak seasoning (or crushed pepper with kosher salt); 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 4 garlic cloves, minced; 2 cups Italian seasoned breadcrumbs; For the raspberry balsamic sauce; 2 tablespoons butter; 1 tablespoon flour; 2 tablespoons balsamic vinegar; 1/4 cup raspberry jam; 2 tablespoons soy sauce; 1 1/2 cups water; 1/2 teaspoon pepper; salt

Servings: persons

2 lbs pork tenderloin
1/2 cup olive oil
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
2 tablespoons steak seasoning (or crushed pepper with kosher salt)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried parsley
4 garlic cloves, minced
2 cups Italian seasoned breadcrumbs
For the raspberry balsamic sauce
2 tablespoons butter
1 tablespoon flour
2 tablespoons balsamic vinegar
1/4 cup raspberry jam
2 tablespoons soy sauce
1 1/2 cups water
1/2 teaspoon pepper
salt

1
Marinate the pork tenderloin with olive oil,balsamic vinegar,soy sauce,steak seasoning,rosemary,thyme,parsley,garlic in big sandwich bag,about 1-2 hours.
2
Preheat oven to 425 degrees F.
3
Place pork tenderloin to a shallow cooking sheet,press bread crumbs onto all sides of meet,about 1/4 inch thick.
4
Bake about 40 minutes until no pink when pork is cut,let pork rest about 10 minutes ,then cut to slices to serve.
5
For the raspberry balsamic vinegar sauce:
6
Put the skillet on medium heat,melt butter.
7
Brown the flour to the melt butter.
8
Add the balsamic vinegar, soy sauce,raspberry jam,water to flour mixture until sauce thick and smooth.
9
Add pepper and salt to taste.

1238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 lbs pork tenderloin, 1/2 cup olive oil, 1 tablespoon balsamic vinegar, 2 tablespoons soy sauce, and more.

Yes, Crust Pork Tenderloin With Raspberry Balsamic Vinegar Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crust Pork Tenderloin With Raspberry Balsamic Vinegar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions