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This pork tenderloin with blackberry sauce is an amazing combination of flavors and the perfect way to dress up your dinner table.
Many people think that berries are just for a snack or for dessert but I love to use berries in my savory dishes as well. Today’s recipe for Pork Tenderloin with Blackberry Sauce is the perfect thing to showcase some delicious Blackberries.
The pork tenderloing is moist and flavorful and the blackberry sauce is both sweet and savory. The perfect combination.
Ingredients Needed
- Pork Tenderloin
- Balsamic Vinegar
- Olive Oil
- Garlic
- Shallots
- Blackberries
- Honey
- Dried Thyme
- Salt and Pepper
How To Make Pork Tenderloin with Blackberry Sauce
- Place pork on a foil covered baking sheet.
- Cut slits into meet about 1-1/2 inches apart and insert sliced garlic.
- Drizzle with olive oil and balsamic vinegar, rub to coat meat
- Sprinkle dried thyme and salt and pepper over the tenderloin.
- Bake at 450 degrees F until meat reaches 145-160 degrees F., about 20 minutes,
- Let meat rest.
- Sauté shallots in olive oil until soft and lightly caramelized, about 5 minutes.
- Add in blackberries and stir for 1 minute.
- Add in balsamic vinegar, honey, garlic and salt and pepper to taste.
- Simmer until berries break down and sauce begins to reduce, about 10 minutes.
- Cover pork tenderloin with sauce and slice.
The blackberry balsamic sauce dresses up your pork and adds a delicious sweet and savory taste to the dish.
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Pork Tenderloin with Blackberry Sauce
Ingredients
- 2.5 lb. pork tenderloin
- 2 Tbsp Balsamic Vinegar
- 2 Tbsp olive oil
- 2 cloves garlic sliced thinly
- 1 tsp dried thyme
- salt and pepper to taste
Berry Sauce
- 1 Tbsp olive oil
- 1 shallot thinly sliced or minced
- 2 C Oregon Blackberries
- 1/2 C balsamic vinegar
- 1/3 C honey
- 1 tsp garlic minced
Instructions
- Preheat oven to 450 degrees F
- Place pork on a foil covered baking sheet
- Cut slits into meet and insert sliced garlic
- Drizzle with olive oil and balsamic vinegar, rub to coat meat
- Sprinkle with dried thyme and salt and pepper
- Bake in oven for 20 minutes or until meat reaches 145-160 degrees F.
- Let meat rest and then cover with berry sauce and slice.
Berry Sauce
- Saute shallots in olive oil until soft and lightly caramelized, about 5 minutes
- Add in blackberries and stir for 1 minute
- Add in balsamic vinegary, honey, garlic and salt and pepper to taste
- Simmer for about 10 minutes until berries break down and it begins to reduce
Nutrition Facts:
Wendy says
Made this last night for a dinner party. It was OUTSTANDING!!! Couldn’t find that large a tenderloin so I used a boneless pork loin roast. Served with a sweet potato galette and roasted carrots and yellow beets with pineapple balsamic. Thank you for creating such an elegant AIP recipe!!!
Lori says
Sounds YUM. Just curious – what do you serve with this? I’m planning on twice-baked sweet potato and maybe asparagus. But I’d be interested in other ideas!! Thanks –
Carolyn says
Leigh Ann
I bought a almost 8lb pork roast from a butcher. What temp should cook this recipe and how long ? It looks wonderful and I’d like to try it.
Thank you,
Carolyn
Jess says
This sounds SO delicious!! YUMMY!
I would LOVE for you to share this with my Facebook Group: https://www.facebook.com/groups/pluckyrecipescraftstips/
Leigh Anne says
Thanks for sharing it!
Deborah says
Do you easily find a 2.5 lb pork tenderloin? Wow. In my area, they are each very very rarely over 1 lb. Is it possible you used a pork loin rather than the tenderloin? Do you get this cut of meat by specifically requesting it from a butcher? Just curious how to go about finding that large of a tenderloin.
Leigh Anne says
I buy mine at Costco. You definitely use a smaller size, just adjust the cooking time down.