Recipe Pork Tenderloin Blackberry Sauce
This blackberry-based marinade is a great balance of sweet and spicy. Making a bigger batch of the marinade does double duty and gives you a head start on getting dinner to the table. Adding a simple salad and steamed green beans make a no-fuss dinner ready in a flash.
Combine 1 package blackberries, jalapeño and garlic in a food processor and process until smooth, about 10 seconds. Transfer to a medium bowl and whisk in ¼ c oil, honey and ¾ tsp salt. Transfer ¼ c of the mixture to a small bowl, cover and chill. Pour remaining mixture in a large, resealable bag. Add pork to bag and seal, removing as much air as possible, turning bag over a few times to ensure pork is completely coated in mixture. Refrigerate 8-24 hours.
For the grill: Heat a grill over medium. Brush grill grates with canola oil. While grill is heating, let tenderloin come to room temperature. Grill tenderloin for about 15 minutes, turning every few minutes, until lightly charred on all sides with an internal temperature of 145°F. Let rest 15 minutes.
Sous Vide Pork Tenderloin
For the oven: Preheat oven to 350°F. In a large skillet on medium high heat, add remaining 2 tbsp oil to heat through, 2-3 minutes. Drain pork and discard marinade. Add pork to skillet and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook until pork reaches an internal temperature of 145°F, about 15 minutes. Transfer pork to a cutting board to rest.
Cut remaining blackberries in half and place in a large bowl. Add green onions, radishes, cilantro, remaining 1 tbsp oil, remaining ¼ tsp salt and pepper to bowl, and toss to combine. Slice pork and serve with blackberry salsa and reserved blackberry sauce.
Do you need to address any issues or concerns? Store, company and merchant inquiries can be addressed by filling out our Guest Care Form.This Roasted Pork Tenderloin with Blackberry Sauce is surprisingly simple, using only three ingredients plus common seasonings! This easy pork recipe is ready in about 25 minutes and excellent every single time.
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My husband makes an amazing venison loin recipe! He wraps it in bacon, grills it, then covers it with a blackberry-merlot reduction. Cooking it this way takes all of the gamey flavor out of the meat, and is one of the few ways that I will happily eat venison! My love of blackberries is well documented (see blog name, also some history behind it when I wrote my Blackberry Dump Cake recipe). So, I’ll take any excuse I can to use blackberries in a recipe!
This is my version of his great recipe, cooked indoors and using a cut of pork that is more readily available. We primarily cook pork chops at home, but I do also love to cook inexpensive pork tenderloin! In this recipe, we rub the pork in a simple spice rub, and sear in the skillet. Then, we finish roasting it in the oven and coat it with a simple pan sauce. This is a simple recipe, using just a few ingredients!
First, rub the pork tenderloin with the thyme and other spices. Add to the skillet and sear until golden brown, but not cooked through. You’ll want to flip it to sear on all four sides for a few minutes each side. Searing the pork loin does two things; releases juice into the pan that you can then use to make a killer sauce, and prepares the meat for a very quick roast in the oven. Your cooking time will be reduced by about half by adding this quick sear, and it adds SO much more flavor than baking alone.
Cast Iron Pork Tenderloin
Leave the juicy bits in the pan, and add the blackberries and wine to start your pan sauce. I like to crush the blackberries by hand before I add to the pan. Add in the merlot, and reduce, stirring frequently. Scrape up any of the remnants left over from searing the pork as you stir!
When the pork is finished, remove and slice. Dump the blackberry pan sauce over the top, and serve! This entree is ready in less than 30 minutes and pairs great with roasted green beans or asparagus and a baked potato!This Roasted Pork Tenderloin recipe is buttery tender and exploding with flavor. It’s smothered in a delectable Blackberry Hoisin Ginger Glaze that will have you licking your plate! This Oven Roasted Pork Tenderloin Recipe is deceptively easy but will blow you guests away! It requires just 60 minutes start to finish and most of that time is hand’s off cooking in the oven. I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Roasted Pork Tenderloin recipe!
This Roasted Pork Tenderloin is juicy, melt-in-your mouth tender, sweet, spicy (you can adjust the heat), looks fancy, tastes fancy but I promise ANYONE can make it!
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It’s so divine I am personally making it for my mom on Mother’s Day – because I know she will love it, and I also want to eat it again. and again and again! This oven Roasted Pork Tenderloin is taste bud heaven and the easiest heaven you can create at home.
How easy you may ask? To make Roasted Pork Tenderloin, we place it in a water/salt/ brine for 20 minutes which ensures110% tender pork! They don’t call it pork
While the pork is tenderizing, its Blackberry Hoisin Ginger time! This glaze seriously takes 5 minutes to make without any skill involved!Simply saute garlic, ginger and red pepper flakes, then stir in blackberry preserves, hoisin sauce and red wine vinegar then cook until heated through – that’s it!
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Once your pork is removed from the brine, you sear it, then glaze it with the Blackberry Hoisin Ginger Sauce and then bake 25-30 minutes, brushing it with the glaze a couple times while cooking. And that’s it!
One of the simplest, tastiest, impressive meals! This Roasted Pork Tenderloin is great for special occasions or anytime you have company over, or simply anytime you need a sweet and spicy, blackberry smothered, melt in your mouth, pork tenderloin fix!
Now let’s get into some details, tips and tricks for this Roasted Pork Tenderloin recipe so you can have a runaway success! (If you don’t want the nitty gritty, you can use the “jump to recipe” button at the top of the page).
Blackberry Hoisin Ginger Pork Tenderloin
First, it’s important that you use the correct cut of pork – you need pork tenderloin and NOT pork loin for this recipe. You cannot use pork tenderloin and pork loin interchangeably – they are not the same.
In short, if you try and use pork loin in this Roasted Pork Tenderloin recipe, it won’t be as tender or be done in the allotted baking time.
Should I buy pork tenderloin with a rub? The best Roasted Pork Tenderloin starts with quality pork tenderloin. You want to purchase plain pork tenderloin that isn’t packaged in a rub or marinade. This allows us to season our pork tenderloin, control the amount of salt and eliminate the oil in the marinade.
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Where should I purchase pork tenderloin? You can purchase pork tenderloin in the meat section of your grocery store or at Costco for less. At Costco, one package of pork tenderloin (which comes with two loins) costs about $15 per package. Although pork tenderloin is pricier than chicken it is still a very economical price to feed the family or company a restaurant quality dinner.
Do I use two pork tenderloin in this recipe? Yes! Pork tenderloin almost always is packaged with two tenderloins per package. Each tenderloin weighs roughly 1-1 ½ pounds. You will need one package with TWO pork tenderloins for this Roasted Pork Tenderloin recipe.
Many packages of pork tenderloin will come pre-trimmed so you don’t need to worry about removing the silverskin before cooking in the oven. If your pork comes with the silverskin intact, however, you will need to remove it before roasting.
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What does it look like? The silverskin is part of a sinew on one side of the pork and looks like thin, silvery fat. You will want to remove it because it can become tough and chewy when cooked.
How do I remove it? To remove the silverskin, slip a sharp knife in between the silver skin and the meat then cut it away until free. Take care to just remove the silverskin and not a big chunk of meat!
The JUICIEST Roasted Pork Tenderloin of your life starts with a brine. You are probably familiar with brining a turkey, and the same concept holds true to create moist pork.
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Brining is like marinating meat in that it helps keep meat moist and tender by actually changing the molecular structure of the pork and increasing the moisture capacity of the meat.
The salt in the brine hydrates the cells of the muscle tissues via osmosis and allows the cells to hold onto the water while they are cooked by breaking down the proteins so they can no longer contract when cooking. This means less water will be squeezed out and lost, resulting in
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