Seared Raspberry Pork

With Helene Spoto

This recipe is easy, healthy and delicious. Lean, pork tenderloin is pan-seared, quickly oven-roasted to finish cooking and served with a spicy-sweet and smoky glaze. This is a great weeknight dish that you’ll make often. You can also use the glaze on chicken, beef and shrimp. Try it as a barbeque sauce basting during the last few minutes of cooking.

Ingredients

Raspberry Chipotle Glaze:
1 tablespoon extra virgin olive oil
2 garlic cloves, pressed
1/2 cup seedless raspberry preserves
2 tablespoons chopped chipotles in adobo sauce
2 tablespoons red wine vinegar

Pork Tenderloin:
2 tablespoons extra virgin olive oil
2 teaspoons garlic powder
2 teaspoons Herbs de Provence
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 whole pork tenderloins (1 to 1 1/4 lb. each), trimmed of fat

Instructions

Pre-heat the oven to 375 degrees.
Prepare the glaze.
1. Sauté garlic in the oil in a small pot on medium heat until it begins to soften.
2. Add preserves, adobo, vinegar and stir.
3. Season with salt and pepper to taste.
4. Heat the glaze until it bubbles. Cover and keep warm.

Prepare the pork.
1. Rub pork with oil and sprinkle with seasonings.
2. Heat an ovenproof fry pan on the stove to medium-high heat.
3. Sear pork on all sides until brown and crusty.
4. Remove the pan from the stove and place in the oven.
5. Roast for 15 minutes or until the internal temperature reaches 155 degrees and juices run clear.
6. Remove pork from the pan, cover with foil and let rest for 10 minutes.
7. Slice the pork, plate and drizzle with the warm glaze.

Enjoy!

Recipe courtesy of Helene’s Custom Cuisine, 2010.

Proprietor & Cooking Instructor, "Helene's Custom Cuisine - Personal and Business Culinary Services."

Helene is still surprised how she became a cooking instructor. She always loved to cook, however, having a busy career as co-owner of Sentry Financial Planning in Burlington & Danvers; she didn’t have much time to spend in the kitchen. Looking for ways to simplify her cooking while still making great food, she learned to adapt recipes in order to make them quick, healthy and still taste great. Helene was so excited about her discoveries she began sharing them with family and friends. She had no idea that this hobby would turn into an opportunity to show so many people how easy this can be as a cooking instructor for the past six years.

With Helene’s Custom Cuisine, her goal, whether it’s a private or group cooking class, interactive dinner party, team building event or corporate on-site cooking demonstration, is to help people discover that preparing delicious food can be done quickly and easily with great results.

Still, the most important three words to describe my cooking are: Quick Healthy Delicious

She lives in Andover with her husband, John.