GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE
The sweet secret to this fresh take on pork tenderloin is all about the sauce: a sophisticated balance of blackberry and spices.
Provided by Chateau Ste Michelle
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 5h25m
Yield 10
Number Of Ingredients 20
Steps:
- Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
- Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
- Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
- Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
- Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
- Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 16.8 g, Cholesterol 94.8 mg, Fat 13.1 g, Fiber 3 g, Protein 33.1 g, SaturatedFat 3.7 g, Sodium 851.9 mg, Sugar 9.4 g
BACON-WRAPPED BLACKBERRY PORK ROAST
Provided by Food Network Kitchen
Time 4h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight.
- About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (see below), then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees F, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes.
- Meanwhile, make the gravy: Discard all but 2 tablespoons of the drippings from the pan. Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt and pepper.
- Remove the twine and slice the pork. Serve with the onions and gravy.
- How to wrap pork:
- Lay the bacon slices over the pork, overlapping them slightly and tucking them under.
- Tie a piece of kitchen twine around each slice to secure it.
- Photo by Con Poulos
ROASTED PORK TENDERLOIN WITH BLACKBERRY SAUCE
Herb rubbed pork tenderloin, seared and finished in the oven, then topped with a blackberry and red wine sauce.
Provided by Michelle
Categories Main Course Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Trim fat side of pork tenderloin, removing any excess fat and the silver skin.
- In a large skillet, heat olive oil on medium-high heat.
- Rub pork tenderloin with salt, pepper, thyme, garlic powder and onion powder, then place in hot skillet to sear. Sear all sides of the tenderloin for several minutes. It will take about ten minutes total.
- Transfer the pork to a baking dish or baking sheet and place in oven to roast for 15 minutes.
- Turn the skillet to low. Leave pork juices in pan.
- Add 1 cup dry red wine to pan.
- Add blackberries and allow to simmer and reduce for 10 minutes, stirring occasionally. Each time you stir, mash the blackberries a bit with a fork.
- Remove pork from oven when it has reached 145 degrees F using an instant read thermometer in the thickest part of the meat. Allow to rest for about 5 minutes.
- Using a sharp knife and cutting board, slice pork tenderloin into 3/4 inch slices.
- Pour blackberry wine sauce over top of pork, serve.
Nutrition Facts : ServingSize 3
PORK MEDALLIONS WITH BLACKBERRY SAUCE
Make and share this Pork Medallions With Blackberry Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle pork evenly with salt, pepper, and allspice.
- Cover and chill 30 minutes.
- Grill pork, covered, over medium-high heat for 20 minutes or until meat thermometer registers 160°, turning pork once.
- Remove from grill and let stand for 10 minutes.
- In a small saucepan, melt 2 tablespoons butter over medium-high heat.
- Add in shallots; stir/saute for 5 minutes or until tender.
- Add in wine; cook 13 minutes or until liquid is reduced by half.
- Lower heat to low; whisk in fruit spread and remaining butter; cook 2 minuutes or until slightly thickened.
- Cut pork into 1/4-inch slices.
- Drizzle blackberry sauce over pork; garnish with fresh blackberries and thyme sprigs, if desired.
Nutrition Facts : Calories 302.6, Fat 13.7, SaturatedFat 6.9, Cholesterol 129.8, Sodium 545.9, Carbohydrate 3.4, Fiber 0.2, Sugar 0.3, Protein 35.2
BLACKBERRY GLAZED PORK TENDERLOIN
Make and share this Blackberry Glazed Pork Tenderloin recipe from Food.com.
Provided by alijen
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
- Heat large nonstick skillet over medium-high heat until hot.
- Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
- Add half of pork slices; sprinkle with half of thyme and half of salt.
- Cook 2 minutes; turn and cook 1 minute on other side.
- Remove pork from skillet and set aside.
- Repeat with remaining pork, thyme and salt.
- Add blackberry mixture to skillet and bring to a boil over high heat.
- Add reserved pork slices, discarding any accumulated juices.
- Cook about 5 minutes, turning constantly, until pork is richly glazed.
Nutrition Facts : Calories 165.9, Fat 5.2, SaturatedFat 1.5, Cholesterol 73.8, Sodium 642.3, Carbohydrate 4.6, Fiber 0.1, Sugar 4.3, Protein 23.5
ROASTED PORK WITH BLACKBERRY SAUCE
From Better Homes *********************************************************** 1 1/2 pound roast sounds small for 6 people. If you use a larger roast cooking time will have to be adjusted. phil
Provided by Phil Franco
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Place tenderloin in resealable plastic bag set in shallow dish. For marinade, in bowl whisk together preserves, wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, 1 teaspoon orange peel, and rosemary. Pour marinade over pork; seal bag. Marinate, refrigerated, 2 to 5 hours, turning bag occasionally.
- 2. Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35 to 45 minutes or until slightly pink in center (155 degrees F).
- 3. Meanwhile, for sauce, in small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 5 minutes. Slice pork; serve with sauce and green beans. Top with additional orange peel. Makes 6 servings.
Nutrition Facts : Calories 242.4, Fat 10.7, SaturatedFat 2.8, Cholesterol 74.8, Sodium 116.5, Carbohydrate 10.1, Fiber 0.2, Sugar 6.6, Protein 23.6
SLOW COOKER BLACKBERRY PORK TENDERLOIN
I cooked this for a date, and he told me it was the best meal anyone besides his momma had ever cooked for him! That's a terrific compliment, being from south Louisiana!
Provided by leeann3800
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h10m
Yield 6
Number Of Ingredients 11
Steps:
- Season the pork tenderloin on all sides with salt, pepper, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, 1/4 cup honey, and 2 tablespoons of red wine over the pork. Set the cooker to Low, and cook until very tender, 4 to 5 hours.
- About 15 minutes before serving time, pour 1/2 cup red wine, 2 tablespoons of honey, and the fresh blackberries into a saucepan. Bring to a boil over medium-low heat, and simmer until the sauce thickens slightly and some of the berries burst, about 15 minutes.
- To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 70.4 g, Cholesterol 65.5 mg, Fat 3.4 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.1 g, Sodium 441.2 mg, Sugar 64 g
ROASTED PORK W/BLACKBERRY SAUCE
Steps:
- Mix blackberry perserves, white wine, balsamic vinegar, olive oil, dijon mustard, garlic, soy sauce, orange peel, rosemary in a sauce pan to melt blackberry perserves. Stir well and pour over pork loin to marinade in fridge 2-5 hours. Turn pork occasionally. Preheat oven to 425. Drain pork and place on a rack in a roasting pan. Bake 35-45 minutes until 155 internal degrees. Let rest 10-15 minutes before slicing. While pork loin is cooking I mixed fresh batch of marinade. Boiled for 2 minutes and then put on simmer. I did not add any extra rosemary. Slice, pour sauce over pork and sprinkle with fresh blackberries if you have any.
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ROASTED PORK TENDERLOIN WITH BLACKBERRY HOISIN SAUCE
From carlsbadcravings.com
Reviews 108Estimated Reading Time 9 minsServings 6-8Total Time 45 mins
- In a gallon-size freezer bag, dissolve 1/4 cup of kosher salt in the warm water. Add the remaining brine ingredients, including the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
- Meanwhile, prepare the Blackberry Hoisin Ginger Glaze by melting 1 tablespoon butter in a small saucepan over medium heat. Add garlic, ginger and red pepper flakes and saute for 30 seconds. Stir in blackberry preserves, hoisin sauce, red wine vinegar, salt and pepper. Taste and add more red pepper flakes if desired, remembering that the glaze will be less "spicy" because only a little is drizzled over each serving.
- At exactly 20 minutes, remove the pork from the brine and pat dry. Rub the pork all over with 1 tablespoon olive oil, followed by 1 teaspoon salt and 1 teaspoon freshly cracked pepper.
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- Preheat your oven to 425 degrees. Drizzle olive oil over the pork tenderloin and rub all over. Sprinkle with salt and pepper.
- Place the blackberries, blackberry preserves, molasses, ketchup, mustard, red wine vinegar, bourbon, salt and hot sauce in your food processor fitted with a steel blade. Process until the mixture is fully blended and smooth. Pour this mixture into a medium-size saucepan over medium-low heat and cook about 10 minutes or until the mixture has thickened slightly. Add lime juice and pour through a strainer to remove the blackberry seeds, if desired.
- Meanwhile, place a 12-inch well-seasoned cast iron skillet or a non-stick oven safe skillet over medium-high heat for 1 minute or until it is hot. Add the tenderloin and cook 2 minutes on each side or until browned. Put the skillet in your oven uncovered and roast the pork tenderloin for 8-10 minutes or until a meat thermometer inserted into the thickest part registers 145 degrees F.
- Using a heavy duty oven mitt carefully remove the skillet from the oven and place the tenderloin on a cutting board. Cover loosely with aluminum foil, a plate or a pot lid and let it stand for 5-10 minutes.
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