This roasted Pork Tenderloin exceeds expectation with a delicious glaze that you’ll want to serve up with a spoon! It is made with simple, high-quality ingredients and is time-efficient for your busy holiday season. Enlist a helper in the kitchen to create the darling potato gratin side dish (pair with your favorite vegetable and salad for a complete menu). Be sure to finish off your delectable dinner with the no-fuss, no-fail mousse recipe suggested below!
with Raspberry Red Wine Sauce
- 1 package pork tenderloins (package should contain two tenderloins)
- 3 Tablespoons olive oil
- 3 Tablespoons frozen orange juice concentrate
- 2 Tablespoons dijon mustard
- Salt and pepper generously
- One jar Bonne Maman Raspberry jelly
- ¼ Cup red wine
- fresh ground pepper,
- ¼ Teaspoon nutmeg
- Preheat oven to 450 degrees. Spray a rimmed baking sheet with cooking spray, and place the two pork tenderloins on top.
- In a small bowl, whisk together the olive oil, orange juice, dijon mustard, and salt and pepper. Cut small slits in the top of each of the tenderloins, about halfway through (about 6 slits on each). Rub the sauce over the top of the tenderloins.
- On the stove top melt raspberry jelly, red wine, pepper and nutmeg in saucepan
- Bake in the preheated oven for 20 minutes, spooning the sauce over the top of the tenderloins every 10 minutes. This creates a super yummy glaze on top, and will soak into the slits you cut in the meat. Bake until a meat thermometer inserted in the largest part of the tenderloins reads 145.
- Remove tenderloins from the oven and allow to rest for 10-15 minutes before slicing and serving. Serve with sauce from the pan drizzled over the top. Enjoy!
POTATO GRATIN (Individual)
- Vegetable spray
- 2 large russet potatoes, roughly peeled and thinly sliced
- 1/2 cup grated Swiss cheese
- 2 green onions, finely chopped
- Salt and freshly ground black pepper
- 3/4 cup heavy cream
- Preheat oven to 375 degrees F. Spray 8 muffin tins with vegetable spray.
- Layer potato slices, cheese, and onions into each muffin cup.
- Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream.
- Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time.
- Invert gratins onto plate and serve.
MOUSSE for a Merry Crowd
- 1½ pounds Bittersweet chocolate chips
- ½ cup prepared espresso coffee
- 4 egg yolks
- 2 cups heavy cream, chilled
- ¼ cup sugar
- 8 egg whites
- Pinch of salt
- ½ teaspoon vanilla extract
- Melt the chocolate chips in a heavy saucepan over very low heat, stirring: add the espresso coffee. Let cool to room temperature.
- Add the egg yolks, one at a time, beating thoroughly after each addition.
- Whip 1 cup of the cream until thickened, then gradually beat in the sugar, beating until stiff. Beat the egg whites with salt until stiff. Gently fold the egg whites into the cream.
- Stir about one third of the cream and egg mixture thoroughly into the chocolate mixture. Then scrape the remaining cream and egg mixture over the lightened chocolate base and fold together gently. Pour into 8 individual dessert cups or a serving bowl. Refrigerate for 2 hours or until set.