With the holidays upon us, I wanted to share a versatile recipe to fit the bill for whatever type of party that is on your list this year. This recipe can be served at a fancy sit down dinner, it makes a beautiful platter on a buffet, and also makes great little sandwiches on a slider bun or small roll.
Pork with Raspberry Onion Jam
1 teaspoon garlic powder
1 teaspoon kosher salt, divided
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 teaspoon ancho chili powder
1 1/2 pounds pork tenderloin
2 tablespoons vegetable oil
2 tablespoons butter
1 tablespoon olive oil
1 large or 2 medium sweet onions, halved, thinly sliced
1 cup fresh or frozen raspberries
1 teaspoon grated fresh ginger
1/2 teaspoon lemon zest
2 teaspoons lemon juice
1/4 cup berry flavored vodka
1 1/2 tablespoons white balsamic vinegar
Preheat oven to 350 degrees.
In a small bowl, mix together the garlic powder, 1/2 teaspoon salt, cayenne, mustard, and chili powder. Using a paper towel, pat the pork tenderloin dry. Season the pork with the spice mixture, being sure to cover entire tenderloin.
Heat the vegetable oil in a large, non-stick, oven-safe skillet, over medium-high heat. Add in the tenderloin and cook on all sides until browned, approximately 2 minutes per side.
Place the tenderloin, in the skillet, into preheated oven and cook to 160 degrees, approximately 30 minutes (or desired doneness). Remove from oven, tent with foil, let rest for 5 minutes.
Meanwhile, place butter and olive oil in a large skillet over medium-low heat. Add in the onions and remaining 1/2 teaspoon salt. Cook until tender and golden brown, approximately 30 – 35 minutes, stirring occasionally.
Place the raspberries, ginger, lemon zest, lemon juice and vodka into a medium saucepan. Bring to a boil over medium-high heat, reduce heat to low and simmer for 10 – 15 minutes, until berries have broken down and mixture has thickened.
When the onions have completed cooking, add in the vinegar, stir to combine and cook until absorbed, approximately 1 minute. Add in the raspberry mixture, mix to combine.
To serve, slice tenderloin into 1/2-inch slices, evenly divide between serving plates, staggering the pieces across the plate. Mix any juices from the skillet and cutting board into the raspberry/onion mixture, mix to combine. Evenly divide mixture over pork slices, garnish with parsley and enjoy!
Note: To serve on a platter at a buffet, thinly slice the pork and place onto the serving platter, with the raspberry onion jam in a small bowl in the center.
To make into small sandwiches, thinly slice the pork and place onto the bottom half of the buns, top with a spoonful of the raspberry onion jam, then the roll top.