Crust Pork Tenderloin With Raspberry Balsamic Vinegar Sauce - cooking recipe

Ingredients

2 lbs pork tenderloin
1/2 cup olive oil
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
2 tablespoons steak seasoning (or crushed pepper with kosher salt)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried parsley
4 garlic cloves, minced
2 cups Italian seasoned breadcrumbs
For the raspberry balsamic sauce
2 tablespoons butter
1 tablespoon flour
2 tablespoons balsamic vinegar
1/4 cup raspberry jam
2 tablespoons soy sauce
1 1/2 cups water
1/2 teaspoon pepper
salt

Preparation

Marinate the pork tenderloin with olive oil,balsamic vinegar,soy sauce,steak seasoning,rosemary,thyme,parsley,garlic in big sandwich bag,about 1-2 hours.
Preheat oven to 425 degrees F.
Place pork tenderloin to a shallow cooking sheet,press bread crumbs onto all sides of meet,about 1/4 inch thick.
Bake about 40 minutes until no pink when pork is cut,let pork rest about 10 minutes ,then cut to slices to serve.
For the raspberry balsamic vinegar sauce:
Put the skillet on medium heat,melt butter.
Brown the flour to the melt butter.
Add the balsamic vinegar, soy sauce,raspberry jam,water to flour mixture until sauce thick and smooth.
Add pepper and salt to taste.