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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. pork tenderloin
- 2/3 cup water
- 1/4 cup raspberry vinegar
- 1/3 cup sugar
- 1 cup fresh mint
- 2 Tbsp. fresh chives (snipped)
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- 1 1/2 cups raspberries (fresh or frozen, thawed)
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Directions
- Place pork tenderloins in shallow baking pan. Roast at 425 degrees F. for 20 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
- 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.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium65mg3% |
| Potassium540mg15% |
| Protein24g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber3g12% |
| Sugars13g |
| Vitamin A6% |
| Vitamin C20% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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