Print

Flavorful Blackberry Balsamic Glazed Pork Tenderloin

blackberry balsamic glazed pork tenderloin - featured image
Print Recipe

A juicy and tender pork tenderloin glazed with a glossy, fruity blackberry balsamic sauce that balances tangy, sweet, and savory flavors. Perfect for quick weeknight dinners or impressive dinner parties.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin (450 to 680 grams), fresh and trimmed
  • 1 cup fresh or frozen blackberries (150 grams), thawed if frozen
  • 1/4 cup balsamic vinegar (60 ml), good-quality aged
  • 2 tablespoons honey (30 ml), or maple syrup/agave as substitute
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon fresh thyme or rosemary, or 1/2 teaspoon dried (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Pat the pork tenderloin dry with paper towels and season generously with salt, black pepper, and herbs. Let rest at room temperature for 10 minutes.
  2. In a small saucepan over medium heat, combine blackberries, balsamic vinegar, honey, and minced garlic. Stir gently to mix.
  3. Simmer the mixture for 10-12 minutes, stirring occasionally, until blackberries break down and sauce thickens to a syrupy consistency. Add a splash of water if too thick.
  4. Optional: Strain the glaze through a fine-mesh sieve to remove seeds and skins, or leave rustic for texture.
  5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side.
  6. Brush half of the blackberry balsamic glaze over the pork while still in the skillet.
  7. Transfer the skillet to a preheated oven at 400°F (205°C). Roast for 12-15 minutes or until internal temperature reaches 145°F (63°C).
  8. Remove pork from oven, brush with remaining glaze, tent loosely with foil, and let rest for 5-10 minutes.
  9. Slice pork into 1/2-inch (1.3 cm) medallions and drizzle with any leftover glaze. Serve warm.

Notes

Use a meat thermometer to ensure pork reaches 145°F (63°C) for juicy, slightly pink meat. Resting the pork after roasting is essential to keep it moist. The glaze can be strained for a smoother texture or left rustic. Frozen blackberries work well if thawed. Adjust sweetness by swapping honey with maple syrup or agave. If no oven-safe skillet, sear in pan then transfer to baking dish or grill and brush glaze during last minutes.

Nutrition

Keywords: blackberry balsamic glaze, pork tenderloin, easy dinner, quick recipe, balsamic vinegar, blackberry sauce, weeknight meal, dinner party, gluten-free, low-carb

Find it online: https://emmaoven.com/flavorful-blackberry-balsamic-glazed-pork-tenderloin-easy-recipe-to-impress/