Are you looking for a fantastic pork tenderloin recipe? This quick and easy, oven-roasted Pork Tenderloin with Blackberry Sauce is seared on the stove in a cast iron skillet, then baked in the oven until it is tender and juicy inside and out!
My family loves Pork Tenderloin with Blackberry Sauce because it’s delicious and, even better, I love it because I can get it on the table in only 35 minutes.
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Love at first bite: The details that make this dish special
Inspiration: a recipe for Cast Iron Pork Tenderloin & Blackberry Bourbon Barbecue Sauce, A Southern Gentleman’s Kitchen, by Matt Moore
Number of Ingredients: 13, I know it sounds like a lot, but most are simple pantry ingredients you probably already have.
Servings: 8
Total Cook Time: 23 minutes
Primary Cooking Method: oven roasting the pork, stovetop for the blackberry sauce
Key Flavors: the blackberry sauce is the star of the dish, providing a wonderful balance of sweetness and tartness that enhances the pork
Skill Level: easy enough for a beginner
- Meal prep: The simple blackberry sauce can be prepared ahead of time. For the best taste, the pork should be cooked right before you want to serve the dish.
- Benefits: This main dish is perfect for hurried weeknights, but it’s also a fabulous go-to dish for entertaining or a dinner party because it makes a beautiful presentation.
- Ingredients: Check the recipe card below for a complete printable list of ingredients needed and amounts.
How to make Oven-Roasted Pork Tenderloin with Blackberry Sauce
- Preheat your oven to 425°F. Drizzle the olive oil over the tenderloins and rub all over. Sprinkle salt and pepper evenly over it.
- Place the blackberries, blackberry preserves, molasses, ketchup, mustard, red wine vinegar, bourbon, salt, and hot sauce in a 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 for about 10 minutes or until the mixture has thickened slightly.
- Remove from the stove and add the lime juice. I don’t usually do this, because I don’t mind the seeds, but if you want to remove the blackberry seeds, pour the mixture through a fine wire strainer.
- Meanwhile, place a 12-inch well-seasoned cast iron skillet or a non-stick oven-safe skillet over medium-high heat for one minute or until it is hot. Add the tenderloin and cook for two minutes on each side or until it is lightly browned.
- Put the skillet in your oven uncovered and roast the tenderloins for 10-15 minutes or until a meat thermometer inserted into the thickest part registers 145°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 rest for 5-10 minutes.
- Slice the pork diagonally across the grain into one-inch-thick slices. Serve warm, topped with the blackberry sauce and your favorite side dishes.
Menu suggestions
I like to serve this easy pork tenderloin recipe with Baked Sweet Potato Slices, Southern Corn Salad, Parmesan Potatoes Au Gratin, Tomato Casserole, or Southern Cheesy Scalloped Potatoes and Coleslaw.
Recipe variations
This simple, fresh blackberry sauce pairs beautifully with pork and can also be used to top my baked pork chops, ham steaks, reverse-seared pork steaks, or grilled pork chops.
You can grill your tenderloin and then top it with the blackberry sauce.
How to store and reheat leftovers
Store the leftovers separately in airtight containers for up to four days. The blackberry sauce can be reheated in a saucepan over low heat for about 10 minutes.
The best way to reheat the tenderloin so it doesn’t dry out is to slice it into one-inch-thick slices, place them in a skillet, top them with a tablespoon or so of water or chicken broth, and cover. Place over medium heat for 5-10 minutes or until the pork is warmed through.
I like to use leftover pork to make Mexican pork stew or pork fried rice.
Recipe FAQs
Yes, but let the blackberries thaw first and pat them dry to remove any excess moisture.
Yes, the pork can be grilled instead. Preheat your grill to 350°F, and place your pork over indirect heat. Turn every 5 minutes so it will cook evenly. It should take around 20-30 minutes.
Insider tips for perfect results
Before coating the pork in olive oil or seasoning it, pat it dry with paper towels so you will get a nice sear.
Keep an eye on the pork while it’s cooking, and use the meat thermometer to avoid overcooking. Overcooked pork can be dry and tough.
To ensure the pork tenderloin is cooked perfectly, use an instant-read meat thermometer. The internal temperature should reach 145°F. I usually remove my pork from the oven when it reaches 140°F. It will continue cooking and reach 145° while it rests.
More pork tenderloin recipes
If you like this recipe, you might also enjoy some of these other popular recipes:
If you need more menu ideas, here is a link to all of my pork recipes.
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Pork Tenderloin with Blackberry Sauce
Equipment
- well-seasoned cast iron skillet
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 pork tenderloins, about 2 to 2½ pounds
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
Blackberry Barbecue Sauce Ingredients:
- 1½ cups fresh blackberries
- ½ cup blackberry preserves
- ¼ cup molasses
- ¼ cup ketchup
- 1 tablespoon whole-grain mustard
- 1 tablespoon red wine vinegar
- 2 tablespoon bourbon
- pinch kosher salt
- ½ teaspoon hot sauce
- 1 tablespoon lime juice
Instructions
- Preheat your oven to 425°F. Drizzle the olive oil over the tenderloins and rub all over. Sprinkle salt and pepper evenly over it.
- Place the blackberries, blackberry preserves, molasses, ketchup, mustard, red wine vinegar, bourbon, salt, and hot sauce in a food processor fitted with a steel blade. Process until the mixture is thoroughly blended and smooth.
- Pour this mixture into a medium-size saucepan over medium-low heat and cook for about 10 minutes or until the mixture has thickened slightly.
- Remove the pan from the stove and add the lime juice. If you want to remove the seeds, pour the mixture through a fine wire strainer. (I don't usually do this because I don't mind the seeds.)
- Meanwhile, place a 12-inch well-seasoned cast iron skillet or a non-stick oven-safe skillet over medium-high heat for one minute or until it is hot. Add the tenderloin and cook for two minutes on each side or until it is lightly browned.
- Put the skillet in your oven uncovered and roast the tenderloins for 10-15 minutes or until a meat thermometer inserted into the thickest part registers 140°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 rest for 5-10 minutes. The internal temperature of the pork will rise to 145°F.
- Slice the pork diagonally across the grain into one-inch-thick slices. Serve warm, topped with the blackberry sauce and your favorite side dishes.
Kelli Smith
This recipe is DELICIOUS. The blackberry bbq sauce, is perfectly balanced. Be sure to strain the sauce. A LOT of seeds. Didn’t have leftover berries to garnish. It would be perfect then. Might try this with dark cherries.
Bev Scheer
This really sounds wonderful! I make something similar to this with a plum sauce. Will be trying this recipe real soon. Easy and delicious!