As May eases into June and the outdoor work increases, it seems like one area you can simplify in your life is in the kitchen. Making good use of your barbecue, along with the fresh produce that is now available, will help do just that.
Pork tenderloin has always been one of my favorite cuts of meat. One of the easiest ways to transform everyday pork into a special occasion main dish. Its the best part of a pork chop without bone or fat and has that melt-in-your-mouth tenderness.
A winner when it comes to versatility in that you can cook it whole, slice it into medallions, butterfly and stuff it, grill, roast, stir fry…..
My recipe today is a roast pork tenderloin served with a nice fruity, raspberry-nectarine sauce. Great little Sunday meal!
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- 1/2 cup fresh or frozen raspberries
- 1 small nectarine, peeled & sliced
- 2 Tbsp peach brandy OR apple juice
- 2 Tbsp honey
- 1/4 cup flour
- 1/4 tsp EACH salt & pepper
- 454 grams pork tenderloin
- 1 Tbsp oil
Ingredients
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- In a blender or food processor, place raspberries, nectarine slices, brandy & honey. Cover & process about 1 minute, until smooth.
- In a large plastic bag, place flour, salt & pepper. Slice tenderloin into 1/4-1/2" medallions & place in bag. Shake to coat pieces evenly. In a large skillet, heat oil; saute pork medallions about 4 minutes or until no longer pink.
- Heat sauce & spoon some on a serving plate. Place pork medallions on sauce; drizzle with additional sauce. Garnish with additional fresh raspberries if desired.