Blackberry Glazed Pork Tenderloin
photo by Tinkerbell
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 118.29 ml seedless blackberry spread (sugar free is great too)
- 29.58 ml balsamic vinegar
- 14.79 ml sugar or 14.79 ml Splenda sugar substitute
- 1.23 ml red pepper flakes
- 1.23 ml cinnamon (optional)
- 4.92 ml vegetable oil
- 453.59 g pork tenderloin, cut in 1/4 inch slices
- 4.92 ml dried thyme leaves, divided
- 4.92 ml salt, divided
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
-
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! :)
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RECIPE SUBMITTED BY
alijen
United States
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..