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Pork tenderloin w/ berry balsamic sauce

SciAggie
SciAggie Posts: 6,481
in Pork

I picked up a small pork tenderloin this afternoon. Added a little DP Ragin' River seasoning; cooked raised direct at 425-450 until IT was 150 then brought it in (about 30 minutes).

While the tenderloin was on I made a balsamic reduction. When the balsamic had reduced by half I added some raspberries and a little sugar to taste. I also threw a couple of sweet potatoes in the microwave. When the sweet potatoes were tender I mashed them with a little salt, butter, sugar, and orange juice.

When the tenderloin was done and resting I did a simple stir fry of broccoli. Just S&P, garlic, and a little broth for a quick steam.


This ended up being a pretty tasty meal. The balsamic sauce made the dish come together. SWMBO liked it, so that means I won. 


Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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