Recipe: Pork Tenderloin with Raspberry Sauce

For our Relief Society Christmas dinner we made a delicious pork tenderloin with raspberry sauce.  I decided to use that for our Christmas Eve dinner too and it’s so yummy, pretty and festive,  I wanted to record it for posterity:

Make a rub with garlic powder, salt, pepper, sage and rosemary.  Rub the rub into the tenderloin and then cover with foil and put it in the fridge for a  few hours.  About 45 minutes before you want to serve it, sear the tenderloin in a VERY hot pan on the stove til nice and brown.  Place the seared meat on a jellyroll pan and bake uncovered at 400 degrees for about 20-35 minutes.  Use a meat thermometer, but remember it will continue to heat up after you take it out.  Let the meat rest for 10 minutes before slicing and adding the sauce.

While the meat cooks start the sauce:

1 12 oz. jar raspberry preserves

1/4 c. light corn syrup

1/4 c. red wine vinegar

1/4 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. ground cloves

1/8 tsp. ground black pepper

1/4 tsp. ground cinnamon

Combine preserves, corn syrup, vinegar, salt, and spices in saucepan.  Bring to boil and boil for 1 minutes.   Pour sauce over sliced meat and serve the remaining sauce with the meat, you can’t have too much sauce!  I would always at least double the sauce.