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Pork Tenderloin with Raspberry Sauce https://www.metro.ca/userfiles/image/recipes/filets-porc-medaillons-sauce-framboises-5059.jpg PT20M PT25M PT50M
In a saucepan, melt the utter over medium heat and brown the shallots for 2 minutes.Set aside some raspberries as a garnish.Add the raspberries and honey and simmer fro 2 minutes.Add the white wine, broth, and thyme and bring to a boil.Add the demi-glace sauce and simmer for 15 minutes.Strain the sauce in a fine conical strainer or very fine sieve. Set aside and keep warm.Preheat the oven to 350°F (180°C).In a frying pan, heat the oil over medium-high heat and sear the pork tenderloins on all sides. Season with salt and pepper.Continue cooking in the oven for 15 to 25 minutes.Remove from the oven, cover the pork with aluminium foil and let rest for 5 minutes.Slice the pork into medallions.Pour the accumulated pork cooking juices into the sauce.Garnish with the reserved fresh raspberries and nap with the sauce.
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2 Tbsp. (30 mL) butter 2 shallots, finely cut 1 box box of fresh raspberries 2 Tbsp. (30 mL) honey 1/2 cup (125 mL) white wine 1/2 cup (125 mL) chicken broth 1 tsp. (5 mL) fresh thyme leaves 1 cup (250 mL) demi-glace sauce suff.quantity extra virgin olive oil 2 x 8 oz (2 x 250 g) pork tenderloins To taste salt and freshly ground pepper
Pork Tenderloin with Raspberry Sauce

Pork Tenderloin with Raspberry Sauce

Rate this recipe
38 Votes
  • Gluten-free
4
portions
0:20
Preparation
0:25
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
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    227 g, SELECTED VARIETIES


  • 2
    shallots, finely cut
  • 1 box
    box of fresh raspberries
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    ASPARAGUS

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    PRODUCT OF MEXICO OR PERU NO. 1 GRADE 1.99/lb, 4.39/kg BLUEBERRIES 170 g PRODUCT OF PERU NO. 1 GRADE, 1.99 EA. RASPBERRIES 170 g PRODUCT OF U.S.A., 1.99 EA.


  • 2 Tbsp.
    (30 mL)
    honey
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    KFI OR MAGGI SAUCES

    KFI OR MAGGI SAUCES

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    340 - 375 ml SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    white wine
  • 1/2 cup
    (125 mL)
    chicken broth
  • 1 tsp.
    (5 mL)
    fresh thyme leaves
  • 1 cup
    (250 mL)
    demi-glace sauce
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    DIVYA SAUCES

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    SAVE $1.98 ON 2
    KRAFT SALAD DRESSING, DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    KRAFT SALAD DRESSING, DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

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    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.

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    FARMER'S MARKET CANNED VEGETABLES

    FARMER'S MARKET CANNED VEGETABLES

    $2.99 ea.

    398 ML OR GROWN RIGHT CRANBERRY SAUCE 348 ML SELECTED VARIETIES


    HP, LEA & PERRINS, HEINZ BBQ SAUCE OR HEINZ KETCHUP

    HP, LEA & PERRINS, HEINZ BBQ SAUCE OR HEINZ KETCHUP

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    SELECTED SIZES SELECTED VARIETIES


    SAVE $1.36 ON 4
    PRIMO BEANS, TOMATOES OR SAUCE

    PRIMO BEANS, TOMATOES OR SAUCE

    4 for $5.00

    540 - 796 ml SELECTED VARIETIES OR 1.89 EA.


    OCEAN SPRAY CRANBERRY SAUCE

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    348 ml, SELECTED VARIETIES



  • suff.quantity extra virgin olive oil
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    1 L SELECTED VARIETIES


  • 2 x 8 oz
    (2 x 250 g)
    pork tenderloins

  • To taste salt and freshly ground pepper
Imprimer ma sélection

Preparation

In a saucepan, melt the utter over medium heat and brown the shallots for 2 minutes.

Set aside some raspberries as a garnish.

Add the raspberries and honey and simmer fro 2 minutes.

Add the white wine, broth, and thyme and bring to a boil.

Add the demi-glace sauce and simmer for 15 minutes.

Strain the sauce in a fine conical strainer or very fine sieve. Set aside and keep warm.

Preheat the oven to 350°F (180°C).

In a frying pan, heat the oil over medium-high heat and sear the pork tenderloins on all sides. Season with salt and pepper.

Continue cooking in the oven for 15 to 25 minutes.

Remove from the oven, cover the pork with aluminium foil and let rest for 5 minutes.

Slice the pork into medallions.

Pour the accumulated pork cooking juices into the sauce.

Garnish with the reserved fresh raspberries and nap with the sauce.

Source : Metro

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