Roast Pork Tenderloin Recipe
with a Raspberry Chianti Gastrique
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Ingredients
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Pork Tenderloin
Raspberry Chianti Gastrique
Method
Prepare the Pork
- 1
- 2
Sear the Pork
In a hot skillet, sear the pork tenderloin on all sides until browned, about 3-4 minutes per side.
- 3
Roast the Pork
Transfer the seared pork to a baking dish and roast in the oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5-10 minutes before slicing.
Prepare the Gastrique
- 4
Combine Ingredients
In a saucepan, combine raspberries, Chianti wine, sugar, and red wine vinegar. Bring to a boil over medium-high heat.
- 5
Reduce the Sauce
Reduce heat and let it simmer for about 15-20 minutes until it thickens slightly. Stir occasionally and add a pinch of salt to taste.
- 6
Strain the Sauce
Strain the gastrique through a fine mesh sieve to remove the seeds, pressing down to extract as much liquid as possible.
