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Raspberry Vinegar Pork Tenderloin | Raspberry Vinegar Pork Tenderloin Recipes | Raspberry Vinegar Pork Tenderloin Recipe

Raspberry Vinegar Pork Tenderloin recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

Raspberry Vinegar Pork Tenderloin

1 tbsp. butter
1 tbsp. olive oil or vegetable oil
3 lbs. pork tenderloin, cut 1 inch thick*
1/2 c. raspberry vinegar, divided**
3 garlic cloves, sliced thin
2 tomatoes, seeded and chopped
1 tsp. dried sage or thyme, tarragon or basil
1 tbsp. fresh or dried parsley
1/2 c. chicken stock
Salt, pepper to taste
Fresh raspberries to garnish
Sage to garnish

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Melt butter in a large skillet; add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium low. Add 2 tablespoons vinegar and garlic. Cover; simmer for 10 minutes. Remove pork to heated container; cover to keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half the original volume. Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with the fresh raspberries and sage. *Chicken breasts may be substituted in this recipe. Need a recipe for raspberry vinegar? See page 35. Yield: 8 servings. diabetic exchanges: one serving equals 2 meats, 1 vegetable, 1 fat; also, 216 calories, 115 mg sodium, 60 mg cholesterol, 4 gm carbohydrate, 20 gm protein, 13 gm fat.

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