Blackberry Glazed Pork Tenderloin Melissa Cookston Recipes

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BLACKBERRY GLAZED PORK TENDERLOIN



Blackberry Glazed Pork Tenderloin image

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

1/2 cup seedless blackberry spread (sugar free is great too)
2 tablespoons balsamic vinegar
1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
1/4 teaspoon red pepper flakes
1/4 teaspoon cinnamon (optional)
1 teaspoon vegetable oil
1 lb pork tenderloin, cut in 1/4 inch slices
1 teaspoon dried thyme leaves, divided
1 teaspoon salt, divided

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

SLOW COOKER BLACKBERRY PORK TENDERLOIN



Slow Cooker Blackberry Pork Tenderloin image

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

1 (2 pound) pork tenderloin
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon dried rubbed sage
1 tablespoon crushed dried rosemary, or to taste
1 (16 ounce) jar seedless blackberry jam
¼ cup honey
2 tablespoons dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
½ cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
2 tablespoons honey
1 cup fresh blackberries

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

GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE



Grilled Pork Tenderloin with Blackberry Sauce image

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

¼ cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon salt
2 teaspoons paprika
½ teaspoon dry mustard
1 ½ teaspoons fresh ground black pepper
3 (1 1/4 pound) pork tenderloins, trimmed of fat
1 tablespoon olive oil
3 small cloves garlic, minced
3 large shallots, finely chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
2 cups Chateau Ste. Michelle Cabernet Sauvignon
4 cups beef stock
3 cups blackberries
2 tablespoons blackberry jam
2 tablespoons balsamic vinegar
1 teaspoon espresso powder
Kosher salt and pepper to taste
2 tablespoons olive oil

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

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