This sunshine has been so amazing these past few weeks. With the warm weather comes more get-togethers with friends. Last week, I had my crew over for dinner and made a new recipe that had us going back for seconds—raspberry pork tenderloin. What I like the most about it was the flavors went right along with spring time. I knew I had to share it with my Kitch-Inn Corner family. I’m sharing the baking instructions, but this would be great on the grill as well. So, this weekend get the family outside and enjoy this special dish.

Raspberry Pork Tenderloin

Ingredients: 2 pork tenderloins, 2 cups of raspberry vinaigrette salad dressing (Kroger private selection is the best), 2 teaspoons of minced garlic, 1 teaspoon of ginger, salt and pepper to taste.

Instructions: Place pork tenderloin on a large dish in order to season effectively. Gently poke the tenderloin with a fork so marinade penetrates the surface of the meat. Sprinkle salt, pepper, and ginger seasoning over the entire exterior of the pork tenderloin. Massage the minced garlic into the tenderloin. Place the meat into a large zip lock bag and pour 2 cups of raspberry vinaigrette over top. Close the zip lock and allow meat to marinate for at least two hours in the refrigerator.

Preheat the oven to 400 degrees about 15 minutes before the pork tenderloin is done marinating. Once the oven is ready, remove the pork from the zip lock baggy and place in a glass baking dish, and pour the marinade over top. Bake for 20 to 25 minutes or until the pork has reached at least a temperature of 145 degrees; however, my personal temperature preference is 155. Remove from the oven and allow meat to rest for 10 minutes before slicing. Slice to desired thickness and serve!

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