Pork Tenderloin with Blackberry Mustard Sauce
Elevate your dinner table with this irresistible Pork Tenderloin with Blackberry Mustard Sauce, a perfect balance of savory and sweet flavors that’s both elegant and easy to prepare. This recipe features tender, juicy pork seasoned with a tantalizing blend of paprika, garlic powder, and black pepper, then seared to golden perfection before finishing in the oven. The star of the dish is the luscious blackberry mustard sauce, a vibrant combination of fresh, juicy blackberries, tangy Dijon mustard, honey, and balsamic vinegar, simmered to create a silky glaze packed with complex flavor. Ready in under 45 minutes, this impressive dish is perfect for weeknights or special occasions. Garnish with fresh rosemary for a fragrant finishing touch, and serve with your favorite sides for a truly memorable meal. Ideal for those searching for flavorful pork tenderloin recipes with a gourmet twist!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1.5 cups blackberries
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 0.5 cup chicken broth
- 2 sprigs fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels. Rub it with 1 tablespoon of olive oil, then season it evenly with salt, black pepper, paprika, and garlic powder.
Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
Sear the pork tenderloin on all sides for about 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and roast the pork for 15-18 minutes, or until it reaches an internal temperature of 145°F (62°C). Remove the pork from the skillet, tent it with foil, and let it rest for 5-10 minutes.
While the pork rests, prepare the blackberry mustard sauce. In a small saucepan, combine blackberries, Dijon mustard, honey, balsamic vinegar, and chicken broth.
Set the saucepan over medium heat and cook the mixture, stirring frequently, until the blackberries break down and the sauce thickens slightly, about 8-10 minutes.
For a smoother sauce, mash the blackberries with a fork or spoon as they cook. Optionally, you can strain the sauce through a fine-mesh sieve to remove seeds.
Slice the rested pork tenderloin into medallions and serve with the blackberry mustard sauce drizzled over the top.
Garnish with fresh rosemary sprigs if desired, and enjoy!
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4878 mg | 212% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 48.4 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 129 mg | 10% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2717 mg | 58% | |
*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.
