- 1 pork tenderloin, about 1 pound
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 shallots, finely chopped
- 1/2 cup dry white wine
- 1 cup low-sodium beef broth
- 1 teaspoon cornstarch
- 2 teaspoons honey mustard
- 1 (16-ounce) pint raspberries
Add shallot to same skillet and cook 30 seconds, stirring. Stir in wine, scraping up any browned bits. Add broth and bring to a boil. Boil 5 minutes to reduce. Meanwhile, in a small cup or bowl, stir cornstarch into 1 tablespoon cold water until dissolved. Whisk cornstarch mixture into reduced broth and cook 1 minute, whisking constantly. Stir in mustard and raspberries and cook just until berries begin to soften, about 2 minutes. Stir in any juices accumulated from the cooked pork. Spoon sauce over pork and serve.
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