Photo by Gina Moore
Serves 4
1 pork tenderloin, about 1½ pounds
Kosher salt
Freshly ground black pepper
1 tablespoon smoked paprika
1 tablespoon brown sugar
1 tablespoon olive oil
½ cup chopped sweet onions
½ cup dry white wine
½ cup chicken stock
1 teaspoon cornstarch
2 teaspoon honey mustard
1 pint raspberries
Preheat oven to 375 F. Using a boning or filet knife, prepare tenderloin by removing any areas of silverskin. Combine the salt, pepper, paprika and brown sugar; season the tenderloin on all sides with this mixture. Sprinkle with olive oil. In an ovenproof skillet, saute tenderloin on all sides until brown. Put into oven, and cook until temperature reads 145 F on an instant-read thermometer, about 20 minutes. Remove from oven, and transfer to a serving platter; tent with foil and keep warm.
Return skillet to stovetop over medium heat; add onion, and saute for 1 minute. Add wine, and stir to scrape brown bits from bottom of the pan. Add stock, and bring to a boil; boil 5 minutes to reduce. In a small bowl, combine cornstarch with 1 tablespoon cold water, stir until dissolved. Whisk this into reduced stock, and cook 1 minute, whisking constantly. Stir in mustard and raspberries, and cook until berries start to soften, about 2 minutes. Stir in any juices that have accumulated on the platter. To serve, slice tenderloin, and pour raspberry sauce over the top.