Pork Tenderloin with Raspberry - Dijon Sauce

It looks so elegant, but this pork tenderloin drizzled with a light raspberry sauce takes only a few minutes to cook.  It's one of those dishes that make people think you were in the kitchen for hours, when the truth is exactly the opposite.  Best of all, it's made from ingredients you probably already have in your pantry.  Quick and delicious?  That's my kind of meal.

PORK TENDERLOIN WITH RASPBERRY-DIJON SAUCE
Printable version of this recipe

1 pork tenderloin (a 1 to 1-1/2 pounder works well for this)
1-2 T olive oil
1 t. garlic powder
1/2 c. seedless raspberry jam
2 T balsamic vinegar
2 t. Dijon mustard

Note:  I've used a homemade raspberry jam for this that still had raspberry seeds in it, and it didn't affect the taste or presentation.

DIRECTIONS

Slice tenderloin into 1-inch slices and flatten with a mallet to 1/2-inch thickness. (This is so it will cook quickly.)  Sprinkle with garlic powder.  Heat oil in a large skillet.  Cook pork over medium heat for 3 to 5 minutes on each side or until the insides are no longer pink.  Remove and keep warm.  Inspect the bottom of the pan carefully.   If the fond (junk on the bottom) is brown, proceed.  If it is black, you may want to turn down the heat and  wash the pan before continuing, as black fond will make the sauce taste bitter. 

Add the jam, vinegar, and mustard to the pan.  Cook and stir for 2-3 minutes or until thickened.  Serve with the pork.

Note:  this makes just enough sauce to drizzle lightly over the pork.  If you like a lot of sauce, consider doubling the recipe.

Recipe Source:  Taste of Home