Blackberry Glazed Pork Tenderloin
Elevate your dinner game with this succulent Blackberry Glazed Pork Tenderloin, a perfect balance of savory and sweet flavors. This elegant yet approachable recipe features a tender, perfectly seared pork tenderloin roasted to juicy perfection and coated in a luscious blackberry glaze made with fresh blackberries, honey, balsamic vinegar, and a hint of Dijon mustard. Aromatic rosemary adds an herbaceous touch, while the smooth, strain-to-perfection glaze ensures a velvet-smooth finish bursting with fruity tang. Ready in just 40 minutes, this dish is ideal for weeknight meals or special occasions alike. Serve with your favorite sides, such as roasted vegetables or creamy mashed potatoes, for a restaurant-quality dining experience at home.
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Recipe Information
Ingredients
- 1.5 pounds Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1.5 cups Blackberries
- 3 tablespoons Honey
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Fresh rosemary
- 2 tablespoons Water
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and season it evenly with salt, black pepper, and garlic powder.
Heat a large, oven-safe skillet over medium-high heat and add the olive oil.
Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. Once seared, remove the skillet from heat and set the pork aside.
In a small saucepan set over medium heat, combine the blackberries, honey, balsamic vinegar, Dijon mustard, fresh rosemary, and water.
Cook the blackberry mixture for 5-7 minutes, stirring occasionally, until the blackberries have broken down and the glaze has thickened slightly.
Using a fine mesh strainer, strain the glaze to remove seeds and skins, pressing the mixture with the back of a spoon to extract as much liquid as possible. Discard the solids.
Return the pork tenderloin to the skillet. Brush half of the blackberry glaze generously over the pork tenderloin.
Transfer the skillet to the preheated oven and roast the pork for 18-20 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
Drizzle the remaining glaze over the sliced pork tenderloin and serve immediately.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 67.4 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 133 mg | 10% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3642 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
