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Frozen berries can replace fresh in this dish. Serve with wild rice pilaf, fresh spinach salad and breadsticks.

Pork Tenderloin with Raspberry Mint Sauce

1 1/2 pounds pork tenderloin (about 2 whole)
2/3 cup water
1/4 cup raspberry vinegar
1/3 cup granulated sugar
1 cup fresh mint leaves
2 tablespoons snipped fresh chives
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups fresh or frozen raspberries, thawed

1. Place pork tenderloins in shallow baking pan. Roast at 425 degrees F. for 30 minutes.
2. Meanwhile, combine 2/3 cup water, vinegar and sugar in medium saucepan. Bring to a boil. Add mint leaves and chives. Cover; simmer 15 minutes. Strain; reserve liquid. Bring liquid to a boil. Gradually stir in combined cornstarch and 1 tablespoon water. Cook and stir until thickened. Remove from heat. Fold in raspberries.
3. Serve sauce with pork tenderloin slices.

Serves 6.

Nutrition Facts
Calories 217 calories
Protein 25 grams
Fat 4 grams
Sodium 59 milligrams
Cholesterol 63 milligrams

Recipe and photograph provided courtesy of Pork, The Other White Meat.

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