may | june 2019^56Blackberry and
Mustard Roasted
Pork Tenderloin
Makes about 4 servings
A blackberry and mustard
combination is not your
typical fl avor profi le for
pork, but we think you’ll fi nd
it’s visually stunning and
equally as tasty.
¾ cup blackberry
preserves*
½ cup fresh
blackberries, plus more for garnish
3 tablespoons stone-ground mustard
1 tablespoon chopped fresh thyme, plus
more for garnish
1 (1½-pound) pork tenderloin, trimmed
- In a medium saucepan, stir together
preserves, blackberries, mustard, and thyme.
Bring to a boil over medium-high heat.
Reduce heat; simmer, mashing blackberries
with the back of a spoon, until reduced to
1 cup, about 5 minutes. Remove from heat.
Reserve ½ cup blackberry mixture for serving. - Preheat oven to 375°. Line a rimmed
baking sheet with parchment paper. - In a large skillet, heat 2 tablespoons olive oil
over medium-high heat. Sprinkle pork with
1 teaspoon kosher salt and ½ teaspoon ground
black pepper. Add pork to skillet; cook,
turning occasionally, until browned, about
5 minutes. Place pork on prepared pan. Pour
¼ cup blackberry mixture over pork. - Bake until a meat thermometer inserted
in thickest portion registers 145°, 22 to
24 minutes, occasionally brushing with
remaining ¼ cup blackberry mixture (about
two times). Transfer pork to a cutting board.
Let stand for 5 minutes. Cut into slices,
and place on a serving platter. Garnish with
additional blackberries and thyme, if desired.
Sprinkle with additional black pepper. Serve
with reserved ½ cup blackberry mixture.
*We used Bonne Maman Blackberry Preserves.
Remove thyme
leaves from
stems. Trim pork,
removing any
silver skin and
excess fat; cover
and refrigerate.:
05
MINUTESMorning
PREPPRO TIP
When stripping thyme leaves, hold the
top of the stem in one hand and gently
pull down on the leaves with your other
hand, stripping leaves from stem. If any
of the stem breaks off with the leaves, it’s
probably tender enough to eat.