Wednesday, April 21, 2010

Raspberry Pork Tenderloin

Paleo Pork Tenderloin

This was my first attempt at ever making a Pork Tenderloin. I would love suggestions for the berry sauce, because it ended up being a little too berriful (is that a word?).

1 pork tenderloin
2 cans of cheap beer (32 oz. total)
1 6 oz. package of raspberries
3 oz. blackberries
Canola Oil
Freshly Ground Pepper
1/4 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. sage

In a blender or food processor, add 3 oz. of raspberries, ginger, cinnamon, and sage. In a tuperware, place pork tenderloin. Add beer to tuperware until tenderloin is covered. Add blended berry mixture to beer. Sprinkle freshly ground pepper to taste on top of the tenderloin. Let marinate for a few hours (I did 3)

Preheat barbecue grill to a medium heat. Place tenderloin on grill. Cook for roughly 10 minutes on each side or until the internal temperature is 155 degrees. Carve the tenderloin into slices.

In a small bowl, mash remaining raspberries and blackberries with a potato masher. Add 1 Tbsp. of oil, cinnamon, and pepper to taste. Serve as a sauce on top of the pork.


1 bundle Asparagus
1-2 Tbsp. Olive Oil
1 garlic clove
Freshly ground pepper to taste

Wash and cut ends of asparagus. In a large frying pan, heat oil with garlic. Add asparagus and pepper. Cook until asparagus just starts to brown and gets flimsier.

No comments:

Post a Comment