World Famous Recipes

RASPBERRY VINEGAR PORK TENDERLOIN RECIPE

1 tbsp. butter

1 tbsp. olive oil or vegetable oil

3 lbs. pork tenderloin, cut 1 inch thick*

1/2 c. raspberry vinegar, divided

3 garlic cloves, sliced thin

2 tomatoes, seeded and chopped

1 tsp. dried sage or thyme, tarragon or basil

1 tbsp. fresh or dried parsley

1/2 c. chicken stock

Salt, pepper to taste

Fresh raspberries to garnish

Sage to garnish

Melt butter in a large skillet; add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium low. Add 2 tablespoons vinegar and garlic. Cover; simmer for 10 minutes. Remove pork to heated container; cover to keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half the original volume. Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with the fresh raspberries and sage.

*Chicken breasts may be substituted in this recipe.