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.
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.
-- 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!
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