Monday 2 April 2012


Roast isn't exactly fast food but it can be if the meat is pork tenderloin. Pork tenderloin is one of those cuts of meat that is delicious and tender and cooks in no time. It is beautiful to serve and graces any plate with style.

I think pork goes really well with fruit. The sweetness and tanginess of fruit wakes up and complements the flavour of pork. I have used rosemary and raspberry as the main flavours in the glaze of this pork tenderloin. Rosemary is a full flavoured herb that has to be used in timid amounts so it doesn't overpower the rest of the flavours. 

I have seen a chef on tv serve the food with an accompanying sprig of rosemary. A whiff of the herb before a spoonful of the food is all it takes to get its flavour hit. I have used a very small amount here (1/2 tsp. of fresh rosemary) which makes the flavour evident but not dominant. The ingredients blended so well, none overpowered the other and the result is a combination of complementary flavours. The well reduced sticky glaze perked up the tenderloin without masking its taste. 

I prefer my pork well done because there is sometimes bacteria in pork that remains harmful when it is not fully cooked. A meat thermometer is a handy tool that takes the guesswork out of cooking. I bought mine for £2 from a shop called Tiger. It is easy to use, one for dummies actually. There are pictures of a cow, pig, lamb and chicken. If the pointer reaches the picture of whatever it is you are cooking, it's done.

This dish is perfect for relaxed entertaining. Who would say that you skimped on effort?


1 whole pork tenderloin, about 1 lb. in weight
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. of whole raspberries
2 tbsps. Japanese soy sauce
1 tbsp. balsamic vinegar
2 tbsps. brown sugar
3 cloves garlic, sliced
1/2 tsp. chopped fresh rosemary
2 tbsps. butter


Heat the oven to 350° F/180° C. 

Season the pork with salt and pepper. Set aside.

Mix the raspberries, soy sauce, balsamic vinegar, brown sugar, and chopped rosemary together and puree. Pass through a sieve. Add the garlic slices. Set aside.

Heat a frying pan and add the butter. On, medium high heat, sear the pork until browned all over and well sealed. 

Transfer to a baking dish and pour the glaze on it. Roll the pork to coat with the glaze. 

Roast for 25-30 minutes. The pork will be well done but still juicy and tender.

Let rest for 10 minutes before slicing. 

Will serve 4 people, with potatoes and a fresh green salad.

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  1. That is really beautiful. I completely agree with you about pork and fruit. THey were made for each other.

  2. Wow, that looks beautiful. I've always loved pork tenderloin because it cooks up so quickly but is still so tender. I think your combination of flavors is brilliant!

  3. This looks great. I think I might make this for Easter dinner!

  4. I need more and more pork tenderloin recipe. I have never had pork tenderloin like this when I was in Japan and I'm trying to be creative with the recipe. Raspberry and rosemary glaze totally caught my attention. Sounds delicious!

  5. Adora, I rarely use any cut of pork other than tenderloin. When I lived in UK I did not like pork, but here in Spain the meat is so tasty and tender.

    I have one of the thermometers for dummies too LOL.

  6. What a gorgeous dish, Adora! I love that it's a relatively quick dish due to the tenderloin, as well =)

  7. Oh my. I can see myself making this, tel;ling my family it didn't turn out and they need to eat some Chef Boy-Ar-Dee and hiding this for myself :-)

    1. You are ever so clever, Janet. I'm gonna copy you.

  8. That looks tasty! I just made some pork tenderloin this weekend, too. I like how versatile it is. Will have to try your version!


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