From above, two cream plates show sliced rosy pork fanned over golden potato cakes, with glossy green beans tucked alongside and ruby raspberry-jalapeño relish spooned over the meat. Whole raspberries, parsley, lemon zest, and cracked black pepper add jewel-like color and elegant contrast.

Black-Pepper Pork with Raspberry-Jalapeño Relish and Crispy Potato Cakes

Name: Black-Pepper Pork with Raspberry-Jalapeño Relish and Crispy Potato Cakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 ounces pork tenderloin trimmed and cut crosswise into four 1-inch-thick medallions; 1/2 cup fresh raspberries divided, with a few berries reserved whole for garnish; 12 ounces baby Yukon Gold potatoes scrubbed and pierced; 8 ounces green beans trimmed; 1 medium jalapeño seeded and finely minced; 1 small shallot finely minced and divided; 1/4 cup flat-leaf parsley finely chopped; 1 lemon zested and juiced; 1 tablespoon apple cider vinegar; 2 teaspoons pure maple syrup; 2 teaspoons Dijon mustard; 1 large egg; 1 tablespoon cornstarch; 1/2 teaspoon smoked paprika; 2 tablespoons extra-virgin olive oil divided; to taste kosher salt; to taste freshly ground black pepper

Juicy pork, crisp potato cakes, tart raspberries, and green beans.

Category Quick and Easy

Prep 10 minutes

Cook 25 minutes

Style American

Technique Microwaving

Diet Friendly Gluten-Free

Daily recipe · August 23, 2026

A little about this dish

This warm, composed American supper turns late-summer raspberries into a savory relish rather than a predictable glaze. Tangy cider vinegar, jalapeño, and black pepper keep the berries bright and grown-up, while broiled pork, crisp potato cakes, and tender green beans make the plate comforting enough for a cool, cloudy day.

Ingredients (for 2)

Pork tenderloin — 12 ounces — trimmed and cut crosswise into four 1-inch-thick medallions
Fresh raspberries — 1/2 cup — divided, with a few berries reserved whole for garnish
Baby yukon gold potatoes — 12 ounces — scrubbed and pierced
Green beans — 8 ounces — trimmed
Jalapeño — 1 medium — seeded and finely minced
Shallot — 1 small — finely minced and divided
Flat-leaf parsley — 1/4 cup — finely chopped
Lemon — 1 — zested and juiced
Apple cider vinegar — 1 tablespoon
Pure maple syrup — 2 teaspoons
Dijon mustard — 2 teaspoons
Large egg — 1
Cornstarch — 1 tablespoon
Smoked paprika — 1/2 teaspoon
Extra-virgin olive oil — 2 tablespoons — divided
Kosher salt — to taste
Freshly ground black pepper — to taste

Preparation

Step 1 — 🔥📏

Heat the broiler to high with an oven rack about 6 inches from the element. Line a small sheet pan with foil.
Step 2 — 🍓🌶️🥄

Reserve a few whole raspberries for garnish. Lightly crush 1/3 cup raspberries, then stir in the vinegar, maple syrup, jalapeño, half the shallot, lemon zest, a pinch of salt, and black pepper. Fold in the remaining raspberries and set aside.
Step 3 — 🥔📡🧀

Microwave the pierced potatoes for 4 to 5 minutes, turning halfway, until just tender. Cool briefly, then coarsely grate them with the skins on.
Step 4 — 🥩🔥🌡️

Rub the pork with Dijon mustard, smoked paprika, 1 teaspoon olive oil, 1/2 teaspoon salt, and black pepper. Broil for 4 to 5 minutes per side, until the thickest medallion reaches 145°F. Rest for 3 minutes.
Step 5 — 🫛💧🍋

Microwave the green beans in a covered bowl with 1 tablespoon water for 2 to 3 minutes, until bright green and crisp-tender. Drain and toss with lemon juice, the remaining shallot, 1 teaspoon olive oil, salt, and pepper.
Step 6 — 🥚🥔👐

Mix the grated potatoes with the egg, cornstarch, 1/4 teaspoon salt, and black pepper. Divide the mixture into four compact cakes about 1/2 inch thick.
Step 7 — 🍳✨🔄

Heat the remaining olive oil in a nonstick skillet over medium-high heat. Cook the cakes for 4 to 5 minutes per side, turning once, until deeply golden and crisp.
Step 8 — 🍽️🌿🍓

Slice the rested pork. Divide the potato cakes and green beans between two plates, fan the pork over the cakes, and spoon the raspberry relish on top. Finish with parsley, reserved raspberries, extra lemon zest, and black pepper.

A final fox tip

The raspberry relish is best made just before serving so the berries stay vibrant. For a milder version, omit the jalapeño; kids can help crush the berries and shape the potato cakes, while an adult handles the broiler and raw pork.