Would you like to know an easy way to cook pork tenderloin without firing up the grill? What if I told you – you could cook it in your cast iron skillet until it was tender and juicy inside and out, and then cover it with the most decadent barbecue sauce made with blackberries and bourbon? Would that peak your interest?
Well then, I have a recipe for you today that I know you and your family will love! Cast Iron Pork Tenderloin with Blackberry Bourbon Barbecue Sauce. Yes, I know that is different from the title I used for this post, but that’s because search engines like Google only give you 60 characters to work with, so I had to shorten it to Pork Tenderloin with Blackberry Sauce. Regardless of what you call it, Pork Tenderloin with Blackberry Sauce is healthy, delicious and, even better; you can have it on the table in only 35 minutes tops. That makes it perfect for hurried weeknights, but it’s also a fabulous go-to dish for entertaining because not only does it make a beautiful presentation, it’s so good your guests will think you have just come back from culinary school.
I first made this delicious entree for a cookbook club I belong to and have adapted it and changed a few things to make it a dish I often serve and my family loves. The original recipe comes from the cookbook, A Southern Gentleman’s Kitchen, by Matt Moore which was the cookbook our hostess Courtney chose for our August meeting. I was skeptical when I first heard of her choice but quickly changed my mind when I looked through the book and saw the beautiful photographs and great recipes. Other dishes that were prepared from this cookbook for our meeting included: Ashley’s Grilled BBQ Chicken Flatbread, Nashville Farmers’ Market Succotash, Grandma Dorothy’s Caramel Cake, Georgia Peach Caprese Salad & Balsamic Reduction, Shepard’s Salad, Pimento Mac’n Cheese, Shrimp, Bacon, and Corn Chowder, and last, but certainly not least, Cast Iron Skillet Jalapeno Cornbread. Can you see why I consider myself lucky to be a member of this club and look forward to our luncheon meetings every month?
The ingredients for Pork Tenderloin with Blackberry Sauce are simple: pork tenderloin, olive oil, kosher salt, pepper, fresh or frozen blackberries, blackberry preserves, lime juice, molasses, ketchup, whole grain mustard, red wine vinegar, bourbon, and hot sauce. That’s it!
So, have I convinced you that you simply must make Pork Tenderloin with Blackberry Sauce for your family tonight? If so, gather your ingredients and let me show you how to make this tasty entree.
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.
Slice the pork diagonally across the grain into 1-inch thick slices. Serve warm topped with the blackberry barbecue sauce. Enjoy!
- 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.
- Slice the pork diagonally across the grain into 1-inch thick slices. Serve warm topped with the blackberry barbecue sauce. Enjoy!
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