Pork Tenderloin with Blackberry Sauce

5 from 7 votes

Pork Tenderloin with Blackberry Sauce

This quick and easy 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!

Prep Time10

Cook Time23

Total Time33

Course: Main Dish

Cuisine: American, Southern

Servings: servings

Calories: 203kcal

Author: Sharon Rigsby

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.

Notes

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.

Nutrition