Blackberry Glazed Pork Tenderloin

"Easy pork with a rich blackberry glaze."
 
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photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
  • Heat large nonstick skillet over medium-high heat until hot.
  • Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
  • Add half of pork slices; sprinkle with half of thyme and half of salt.
  • Cook 2 minutes; turn and cook 1 minute on other side.
  • Remove pork from skillet and set aside.
  • Repeat with remaining pork, thyme and salt.
  • Add blackberry mixture to skillet and bring to a boil over high heat.
  • Add reserved pork slices, discarding any accumulated juices.
  • Cook about 5 minutes, turning constantly, until pork is richly glazed.

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Reviews

  1. This sauce is soooo delicious. Definitely add the cinnamon! This is our favorite pork recipe and the kids love it too!
     
  2. Awesome recipe! So easy and fast to make - my first success with tenderloin. Next time I will make it without the added sugar as I felt it did not need to be quite as sweet. Can't wait to try this again!
     
  3. This was such a nice change from the usual pork! We really enjoyed it & how easy it was to make. I didn't have seedless blackberry spread, but I did have leftover recipe #330075 made with fresh berries. I had DS push the sauce through a fine mesh strainer to remove the seeds & then it worked like a charm for this recipe. I also left out the cinnamon, as my family just never likes it in savory dishes, and made up for it with a little extra red pepper flakes. Absolutely delicious! Thanks for sharing, alijen! :)
     
  4. Yum, this was really good! I made it with some blackberry jelly that someone had given us as a gift, so I'm pretty sure it wasn't sugar free, but I did use the Splenda. It was yummy!
     
  5. This was fantastic! The sauce was flavorful, yet didn't overpower the meat. We'll be making this again, with the only change being a few more red pepper flakes!
     
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RECIPE SUBMITTED BY

I'm a graduate student studying agricultural economics, originally from Georgia. (Go dawgs!) I try to eat very healthy, most often low-carb. But, I do love sweets sometimes. I like to bake for others so much- so I do it all the time and have become known for just stopping by with casseroles, brownies etc..
 
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