Blackberry-Glazed Pork Tenderloin
Ingredients
- 2 large cloves garlic, quartered lengthwise
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary
- 1 pork tenderloin, about 1 pound
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- GLAZE:
- 1/2 cup blackberry preserves
- 3 tablespoons water
- 2 tablespoons each: Worcestershire sauce, cider vinegar
- 1 tablespoon Thai chili paste, see note
Directions
Prep time 10 minutes; cooking time 30 minutes; resting time 5 minutes
Heat oven to 425 degrees. Combine the garlic, 1 tablespoon of the olive oil and the rosemary in a small bowl; make 4 slits several inches apart in tenderloin. Press garlic-oil mixture in each slit. Season the roast with salt and pepper to taste.
Heat an oven-proof skillet over medium-high heat; add remaining 1 tablespoon of the olive oil. Cook tenderloin, turning, until browned on all sides, about 6 minutes total.
Meanwhile, combine the preserves, water, Worcestershire, vinegar and chili sauce in a small saucepan over medium heat; cook, stirring, just until ingredients come together, about 4 minutes. Remove from heat; cover.
Transfer pork to a foil-covered baking pan; baste with the blackberry sauce. Roast, basting once with sauce, until a meat thermometer registers 150 degrees in the thickest part of the meat, about 15 minutes. Remove from oven; baste. Tent roast with foil; set aside 5 minutes. (Roast should reach 160 degrees.) Cut on a diagonal into 1/4-inch slices; serve with remaining sauce.
Note: Thai chili paste is available in the Asian section of most supermarkets. Substitute with chili sauce (near ketchup in the condiment aisle) if unable to find the paste.
Yield: 4 servings.
Source: Clarion Ledger – Jackson, Ms
