I have probably said it before but I LOVE a good pork tenderloin. It’s a very cheap meat when compared to others but can also be very tasty. I do find it need’s to be marinated some form of marinade or dry rub, thus giving it more flavour.
Certain fruits can go really well with meat and I was originally going to do this dish with duck. I had some Pork Tenderloin in the fridge so thought why not give it a go…It actually turned out better than I thought it would and is really tasty.
The dish is a combination of a tasty marinade and a yummy fruity sauce. I would recommend making the marinade the day before so you can allow the meat to marinate overnight. If you don’t have the time, try to let it marinade for at least 1 hour.
In a bowl add 3 tablespoons of balsamic glaze. I prefer to use glaze to vinegar as I find it gives it a nice stickiness. Add 1 tablespoon of honey for sweetness and give it a good stir. Add 1 tablespoon of olive oil with 2 cloves of garlic that have been crushed and sliced.
Make sure you fully stir everything to fully combine and cover the tenderloin. Get your hands stuck in and fully cover all of the pork with the marinade. Cover with clingfilm and pop in the fridge to marinate.
When ready to cook, make sure you take the pork out beforehand to get to room temperature….
Pre-heat your oven to 180 degrees, pop in oven. Cook for 45-60 minutes or until the meat is fully cooked through.
Whilst the pork is cooking you want to get on and make the yummy blackberry sauce. In a saucepan you want to add 1 tablespoon of olive oil and 2 chopped shallots that have been finely chopped. Allow them to cook until they have become translucent.
Add 200g of blackberries and 3 tablespoons of sugar. Give everything a good stir and as they cook the blackberries should begin to break down. Allow the sauce to simmer for 10 minutes, whilst continuing to stir. Once the blackberries have fully broken down, add a tablespoon of balsamic glaze and mix it fully together.
If the sauce is done before the pork, you can either leave it on low or reheat when needed.
To serve, cut the pork into slices and spoon the sauce over. Add a few whole blackberries for garnish and enjoy! Believe me, the blackberries really go well with the pork and would recommend giving this a go. It’s a nice alternative to a sunday roast!Print
Tasty marination for Pork Tenderloin, combined with a fruity blackberry sauce. Perfect for a different sunday roast or a nice evening meal.
- 2 lb pork tenderloin
- 3 tbsp Balsamic Glaze
- 1 tbsp Honey
- 1 tbsp Olive Oil
- 2 Cloves Garlic
- 1 tbsp Olive Oil
- 2 whole Shallots (Sliced)
- 200 grams Blackberries
- 3 tbsp Sugar
- 1 tbsp Balsamic Glaze
- In a bowl add all the marinade ingredients other than the pork and give it all a good stir
- Cover the pork with the marinade and ensure it’s all fully covered
- Cover the pork with clingfilm and put in the fridge to marinate. Ideally allow a minimum of 1 hour to marinate but ideally overnight
- Once marinated preheat oven at 180 degrees
- Cook for 45-60 minutes or until fully cooked
- Whilst cooking sweat the chopped shallots in a saucepan with the olive oil
- Once translucent add the blackberries, sugar and stir.
- Continue to cook to break down the blackberries and they will form a sauce. Simmer for roughly 10 minutes
- Add the balsamic glaze and stir to fully combine
- Put on a low heat or reheat when ready to use
- Slice the pork and pour over the blackberry sauce
- Garnish with a few fresh blackberries.
- Calories: 887
- Sugar: 41.8
- Sodium: 252.7
- Fat: 30.1
- Saturated Fat: 7.2
- Carbohydrates: 53.5
- Fiber: 7.3
- Protein: 96.9
- Cholesterol: 294.8
Hi, my name is Martyn and I consider myself an Amateur Chef. I love everything about food and this was the main reason I started this blog, to showcase that passion. I started this blog in 2014 with an aim to showcase tasty recipes, restuarant reviews and useful cooking tips and tricks.
Even though I do consider myself an Amateur, I have continued to develop my skills in the kitchen. I am self taught but I do also take part in a number of cooking courses to help learn something new.
Live To Eat, Don’t Eat To Live