This recipe comes from the States and although it’s not always easy to find raspberry vinegar in Stockholm it’s worth making the effort – it really lifts the flavour of the pork!
Raspberrry and pork – one doesn’t always put the two together, often thinking fruit with pork leans more towards apples or prunes. This recipe will have you rethinking what to marry with pork – and you can even add dried cherries to the sauce, which will add even more delicious complexity to the dish!
What you need:
1 kg pork tenderloin
125 ml olive oil
1/2 tsp thyme
1/2 tsp sage
325 ml beef or veal stock
1 tsp soy sauce
2 tbsp raspberry vinegar
2 tbsp raspberry puré
1 tbsp brandy
2 shallots, minced
What you do:
Trim the tenderloins of any fat or silverskin. Marinate the pork for at least two hours (or even better, overnight) in the olive oil, thyme, sage and a salt % pepper to taste.
Remove the pork from the marinade, lightly dust with flour and sauté in clarified butter, turning frequently until lightly brown all over. Season with salt and pepper and remove to a warm platter. The pork should be slightly pink on the inside.
Degrease the pan and add a bit more clarified butter (and let’s be honest here, you can use regular butter and it won’t make all that much of a difference). Add the shallots and sauté until translucent, making sure not to brown them. Add stock, raspberry puré, raspberry vinegar and the brandy. Reduce by 1/3 or until sauce is slightly thickened. Slice pork against the grain, pour over a bit of the sauce, serving the remainder on the side.
This recipe works well with a mixed green salad and, if you need a starch, add some fragrant rice.