Pork Tenderloin With Berry Sauce







A recipe allowed in a / diet.

A pork steak served with stir-fried veggies seems to be a pretty boring meal. But you can change the recipe unexpectedly nice just by adding a sweet and sour touch to the pork. In other words, make a red currant and raspberry sauce and lavishly pour it over the meat. Everything changes in an instant!

Nutritional Chart

Calories: 566 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 57 g
  • 45 g
  • 37 g

Ingredients Needed for Pork Tenderloin With Berry Sauce

1 tablespoon olive oil
7 ounces of pork tenderloin
1 green bell pepper
1 red bell pepper
¼ zucchini
1 apio
1 teaspoon butter

For the sauce:

4 tablespoons of redcurrant
4 tablespoons of raspberry
¼ cup red wine
2 tablespoons of honey

How to Make Pork Tenderloin With Berry Sauce

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat one tablespoon of olive oil in a cast-iron skillet. Add the pork tenderloin and season it with salt and pepper. Cook the meat on medium heat, about 3-4 minutes on each side.
  3. Place the skillet into the oven and cook the pork for another 25 minutes.
  4. Thinly slice the vegetables in strips.
  5. In a separate skillet, heat the remaining tablespoon of olive oil. Add the veggies, season them with salt and pepper, add the butter and cook them until soften, about 6-8 minutes.
  6. Meanwhile, make the sauce: use a strainer and mash the red currants and then the raspberries, collecting all their juice in a bowl.
  7. Pour the juice in a saucepan and start cooking it on medium heat. After it starts to bubble, add the red wine. Mix well and sweeten the mixture with honey.
  8. Season it with salt and pepper. Lower the heat and cook the sauce until thickens.
  9. Slice the pork tenderloin and pour the berry sauce over it. Serve it alongside cooked vegetables.

Did you like this recipe?

Click on a star to rate it!

Average rating 4.5 / 5. Vote count: 4

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top