Oven-Roasted Pork Tenderloin with Blackberry Sauce

Oven-Roasted Pork Tenderloin with Blackberry Sauce
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Oven-Roasted Pork Tenderloin with Blackberry Sauce

Recipe by Alexandria Nunley

Ingredients

  • 1 Holston Beef Company Whole Pork Tenderloin

  • 1-2 tsp Mustard (Yellow or Dijon)

  • Seasoning Blend of your Choice - Example: Rosemary, Italian Seasoning, Thyme, Salt and Pepper

  • Olive Oil 4 tbsp

  • 2 containers Blackberries

  • 3 tbsp Brown Sugar

  • 3 tbsp Blackberry preserves 

  • 1/2 cup red wine (optional)

Directions

  • Begin by coating your pork tenderloin with the mustard. You will not taste the mustard when the pork is cooked, this will help to tenderize the meat and seal in the juices!
  • After you have coated the tenderloin with the mustard, mix all of your seasonings onto a plate and lay the pork onto the seasonings, coating all sides. This will create a crust on all sides of your pork as you sear it. 
  • Heat a skillet on Medium-High to High Heat, and add olive oil once your pan is hot. If the oil begins immediately smoking, its time to sear your meat.
  • Place Tenderloin into the hot oil and sear on all sides, about 1-2 minutes per side. You want a crusty finish on all sides, that is what will give you THE juiciest tenderloin! 
  • Remove from skillet and place in oven-safe baking dish lined with foil. Place in 400 degree oven and check every 3-4 minutes until your tenderloin reaches 150 degrees. Once it has reached 150, remove from oven and wrap aluminum foil up around the meat to allow it to rest and finish cooking to 160 degrees internal temperature. 
  • While your meat is cooking, place your skillet back onto the stovetop with the drippings in it on medium heat, and add blackberries, sugar and preserves. At this time, you can add 1/2 cup of red wine if you choose. Mix together and bring to a boil, mash blackberries in the sauce and turn to low heat.
  • Let cook on low for about 10 minutes, it should start to thicken. Remove from heat and let cool for about 10 minutes. As it cools, the sauce will thicken and become more like a glaze. That is the consistency I like for pouring over the meat. Enjoy!