We've got a raspberry bush out back in our yard, it's provided my cooking with enough fruit to make endless pies, tarts, and frozen treats, but recently I'd been thinking of a way to use the raspberries in a more main dish kind of way.
Looking into my freezer, all I had was some pork tenderloin and chicken breast. Not the biggest selection, but the gears in my brain started working and bam! Raspberry and pork. What could go wrong?
- What You're Going to Need:
- One pound of pork tenderloin.
- One Cup of fresh raspberries.
- Two tablespoons of seedless raspberry fruit spread.
- Two teaspoons of minced fresh basil.
- 1/2 a teaspoon of minced fresh mint (optional).
- 1 tablespoon of canola oil.
- 1 garlic clove, minced.
- 1/2 a teaspoon of ground ginger.
- 2 tablespoons of soy sauce.
- Cooking The Pork:
Cut the tenderloin, crosswise, into eight round-ish slices. For added flavor and tenderness pound these with a meat mallet to about half an inch thick. Grab a large skillet and heat canola oil over medium heat. Add your pork to the pan, cooking 5 minutes on each side or until a cooking thermometer reads 145℉. Keep these warm while you prepare the glaze.
- Cooking the Glaze
Using the same pan, remove pork and reduce heat to low. Add soy sauce, ginger and garlic; stirring to loosen browned bits from pan. Add raspberries, basil, spreadable fruit, and if desired mint. Cook until slightly thickened.
Serve pork topped with glaze. Pairs well with wild rice and roasted cauliflower. Enjoy!
