Pork Tenderloin with Blackberry Mint Sauce

This pork tenderloin with blackberry mint sauce is packed full of sweet fruity flavor. Blackberries combined with mint, port wine and sweet maple syrup. 

This pork tenderloin with blackberry mint sauce is packed full of sweet fruity flavor. Blackberries combined with mint, port wine and sweet dark maple syrup #PinkPork

Anytime I go out to dinner at a nice restaurant I almost always order pork. I know it sounds weird but you seriously cannot go wrong with a perfectly cooked piece of pork. It’s juicy, tender and tastes good whether it’s roasted, fried or grilled. I think the secret is that chefs have been cooking their pork to 145 long before anyone told them it was ok to do so. Lets face it – overcooked pork is not so delicious.

I’ll admit that I was once an overcooker of pork. I let it roast until it was no longer pink and then it laid there on my plate looking sad and pathetic.

Sigh.

How could I do that do a beautiful piece of pork?

This pork tenderloin with blackberry mint sauce is packed full of sweet fruity flavor. Blackberries combined with mint, port wine, sweet maple syrup and a hint of orange #PinkPork

Well I’m back to redeem myself. Actually last year I made a Pork Tenderloin with Pineapple Salsa that was pretty redeemable BUT I’m here to step it up once again. I’m here to prove that pork should ONLY be cooked till it reaches 145 degrees and that a pink center is a-ok.

Even though I’m a huge fan of ham (hello pineapple bourbon butter glazed ham) I think it’s fun to change up Easter just a bit. Why not serve pork tenderloin instead? It cooks in just 30 minutes and won’t hog up all the oven space like a big old ham.

Plus, who doesn’t love pork tenderloin?

Annnnnnd who doesn’t love pork tenderloin when it’s smothered in a quick homemade blackberry mint sauce? The sauce combines fresh blackberries, port wine, maple syrup, orange zest, orange juice and fresh mint. It’s thick, luxurious and ready in under 20 minutes!

How fun (and delicious!) is that?

{Looking for even more pork recipes? Try my pork chile verde, pulled pork mac and cheese or my homemade breakfast sausage.}

This perfectly cooked pork tenderloin with blackberry mint sauce is packed full of sweet fruity flavor. Blackberries combined with mint, port wine and sweet maple syrup. #PinkPork

You know what else is fun? The Ohio Pork Council is hosting a “What Type of Kitchen are You?” survey on their website (www.ohiopork.org) now – April 7th. They are giving away three Fiestaware casserole dishes to three lucky Sweepstakes winners who pin their results by 4/7/15. Plus the Ohio Pork Council is donating one meal of pork to a local food bank for each entry, up to 25,000 meals.

Make sure to head on over and enter the contest. You’ll not only get the chance to win some fun Fiestaware dishes but the chance to help fill your local food bank with some delicious meals.

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Pork Tenderloin with Blackberry Mint Sauce

This pork tenderloin with blackberry mint sauce is packed full of sweet fruity flavor. Blackberries combined with mint, port wine and sweet maple syrup.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 pork tenderloin
  • Kosher salt and pepper, to taste
  • 2 teaspoons olive oil
  • 12 ounces blackberries
  • 1 cup port wine
  • 1/3 cup maple syrup
  • 2 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • 1/2 teaspoon fresh thyme leaves
  • 2 tablespoons packed mint leaves

Directions:

Preheat oven to 400 degrees.

Sprinkle your pork tenderloin with kosher salt and pepper.

Heat olive oil over medium heat in an oven safe skillet.

Brown all sides of the meat, stick a thermometer into the middle of the meat and roast in the oven until the internal temperature is 140 degrees, about 20 minutes depending on size. (I keep a thermometer in the pork while cooking so I can easily check. If you don't have an oven safe thermometer I would start checking on the pork at the 15 minute mark)

Remove from the oven and let sit until it reaches 145 degrees, about 7 minutes.

While the pork is roasting start your sauce.

In a small skillet add blackberries, port wine, port wine, maple syrup, orange juice, orange zest and thyme leaves. Cook for about 10 minutes until the berries have started to soften.

Add hot berry mixture and mint leaves to a blender and puree until smooth. If you have a high powered blender your mixture will probably be smooth but if it's not smooth simply strain it through a sieve.

Add mixture back to your skillet and simmer until the sauce is thick and hot.

Slice your pork after it have rested, drizzle with blackberry sauce and sprinkle with chopped mint if desired.

Disclosure: This post has been sponsored by the Ohio Pork Council and the Ohio Soybean Council. As always all opinions and non-sensical ramblings are 100% my own.

51 Responses to “Pork Tenderloin with Blackberry Mint Sauce”

  1. #
    1
    DessertForTwo — March 27, 2015 at 7:53 am

    This is beautiful, Brandy! I’ve been eating so much pork lately, too! Tenderloins are so easy, especially with a delicious sauce like this!

  2. #
    2
    Meg @ The Housewife in Training Files — March 27, 2015 at 7:54 am

    Oh finally! More chefs cooking pork to 145! IT has taken my hubby awhile to finally not overcook our pork. Embrace the pink!

  3. #
    3
    Taylor @ Food Faith Fitness — March 27, 2015 at 8:02 am

    I SO used to over cook pork too. I am very happy to forget those sad days of my past.
    But this tenderloin? Hello perfection! I love the combo of berries and mint, but have never tried it on pork. Get in my belly! Pinned!

  4. #
    4
    Christie — March 27, 2015 at 8:08 am

    Pork was the first meat my daughter decided she liked so we always eat a lot of it. She would love this recipe too.

  5. #
    5
    Marye — March 27, 2015 at 8:21 am

    These images had me licking the screen. So pretty! I love the idea of using blackberries and mint. And pink – so much yes!

  6. #
    6
    Rachel Cooks — March 27, 2015 at 8:45 am

    This is the prettiest pork tenderloin I have ever seen. And that sauce sounds AMAZING.

  7. #
    7
    Alida — March 27, 2015 at 8:46 am

    We don’t cook nearly enough pork in our house…which is now going to change with your tasty recipe. It looks incredible, and your photos are gorgeous!

  8. #
    8
    Alyssa @ Simply Quinoa — March 27, 2015 at 9:11 am

    Simply stunning – I mean really, your photos are gorgeous! And I’m totally loving this sauce!!

  9. #
    9
    Brenda @ a farmgirl's dabbles — March 27, 2015 at 9:27 am

    Absolutely gorgeous. Pork tenderloins are a favorite around here. Love that blackberry mint sauce!!

  10. #
    10
    Martha @ A Family Feast — March 27, 2015 at 9:29 am

    AMEN sister! There is nothing worse than overcooked pork and I’m so glad to see you helping spread the word that it’s totally OK these days to eat pork with a little pink inside!

  11. #
    11
    Tonia — March 27, 2015 at 9:32 am

    I have not had the best luck ordering pork at restaurants but I love making it! I will have to give your recipe a try. It looks amazing!

  12. #
    12
    Sheena @ Tea and Biscuits — March 27, 2015 at 9:49 am

    I stopped eating pork a couple years ago because it was basically inedible when cooked, so much better at 145!! Your blackberry sauce looks quite delicious too, pinning this one 🙂

  13. #
    13
    Kathy @ Beyond the Chicken Coop — March 27, 2015 at 9:51 am

    We do eat a lot of pork in our house…nothing quite as beautiful as your dish though….I guess I’d better step up my game around here or I might here some protests from my family!

  14. #
    14
    Stephanie @ Back for Seconds — March 27, 2015 at 10:14 am

    LOVE the sweet fruity flavors with pork! This looks perfectly juicy and delicious!

  15. #
    15
    Deb@ Cooking on the Front Burner — March 27, 2015 at 10:18 am

    Simply amazing recipe – my mouth is watering and it is only 9 am!

  16. #
    16
    heather @french press — March 27, 2015 at 10:20 am

    hello, HUGE pork overcooker right here – my husband has been trying for years to convince me it is okay to have a pink middle, and I will admit, that dry overcooked pork is NO good. This tenderloin look just about perfect, and I love that fruity sauce

  17. #
    17
    Alice @ Hip Foodie Mom — March 27, 2015 at 10:36 am

    holy gorgeousness, Brandy!!!!

  18. #
    18
    Angie — March 27, 2015 at 10:45 am

    You make pork tenderloin look so amazing! And what a great spring recipe with blackberries and mint, yum!

  19. #
    19
    Cookin Canuck — March 27, 2015 at 11:10 am

    There’s nothing better than a perfectly cooked pork tenderloin. What a beautiful dish, Brandy!

  20. #
    20
    Heather / girlichef — March 27, 2015 at 11:18 am

    This is definitely perfectly cooked…and this sauce is blowing my mind!

  21. #
    21
    Chris @ Celebrations At Home — March 27, 2015 at 11:50 am

    We love pork tenderloin and this sounds sounds fantastic. Beautiful presentation for entertaining too.

  22. #
    22
    Ashley @ Wishes and Dishes — March 27, 2015 at 12:01 pm

    You have seriously outdone yourself this time – that sauce!!!!!

  23. #
    23
    allie @ Through Her Looking Glass — March 27, 2015 at 1:05 pm

    Oh I love this. Anything blackberry, anything mint. Beautiful dish!

  24. #
    24
    The Food Hunter — March 27, 2015 at 1:29 pm

    we always do pork on Easter. Love the sauce on this

  25. #
    25
    Catherine — March 27, 2015 at 3:01 pm

    Dear Brandy, what a stunning dish. This is a show stopper! I can only imagine how magnificent it is. xo, Catherine

  26. #
    26
    Krista @ Joyful Healthy Eats — March 27, 2015 at 3:10 pm

    This is absolutely beautiful Brandy! And I could bathe in that sauce! I’m not a pork girl but I will definitely be making these soon!

  27. #
    27
    Alison — March 27, 2015 at 3:33 pm

    I was *just* thinking about doing a pork tenderloin with a blackberry sauce because both are on sale at the grocery store. I wasn’t sure how the combo would come together, but this looks amazing. Thanks for the recipe!

    One question: can the port wine be subbed with something else or omitted? We don’t drink port. I do have plenty of red wine though…

    • nutmegnanny replied: — March 27th, 2015 @ 4:04 pm

      Hi Alison! I think a deep red wine would work perfectly! However, I use a really cheap port wine that cost me maybe $8 so it’s worth looking into too 🙂

  28. #
    28
    Patricia @ Grab a Plate — March 27, 2015 at 9:39 pm

    Love everything about your post! The recipe is beautiful — blackberry sauce? Yeahhh! Love the giveaway and LOVE the food bank donation!

  29. #
    29
    Kristen — March 27, 2015 at 9:59 pm

    Holy gorgeousness, girl! This is the pork loin recipe to end all pork loin recipes. Blown away!

  30. #
    30
    Liz @ Floating Kitchen — March 28, 2015 at 8:54 am

    Pork tenderloin is seriously my FAV! And yes, I too used to overcook the crap out of it. But not anymore and it’s so.darn.good. Love this sauce!

  31. #
    31
    Dorothy at Shockingly Delicious — March 28, 2015 at 10:22 am

    I would be SUPER happy to see that on my Easter table!

  32. #
    32
    cristina — March 28, 2015 at 11:17 am

    Wow..that’s the most beautiful pork tenderloin I’ve ever seen plated! Luv the blackberry mint sauce combination w/the pork! 🙂

  33. #
    33
    Peabody (Culinary Concoctions by Peabody) — March 28, 2015 at 12:33 pm

    I really love the photos on this one.

  34. #
    34
    Samantha — March 28, 2015 at 3:21 pm

    Dude. These photos are beautiful. That sauce is a gorgeous purple hue. I love the way it looks and want to dive face first into it.

    PS. Did you make that background? What is it? Will you make me one… 🙂 Hahaha.

  35. #
    35
    Erin @ Texanerin Baking — March 28, 2015 at 4:17 pm

    Whoa. This is like pork for nobility or something. I feel fancy even being in this post! If I ever find blackberries on sale, I’m so making this.

  36. #
    36
    Kari — March 28, 2015 at 6:34 pm

    That blackberry mint sauce looks incredible! I’d put it on everything!
    Kari
    http://www.sweetteasweetie.com

  37. #
    37
    Nancy P.@thebittersideofsweet — March 28, 2015 at 10:05 pm

    I will not lie I was one of those who used to cook pork till it was dry and tough to cut. Now I know better! This is defiantly a good alternative meal for Easter!

  38. #
    38
    Rose | The Clean Dish — March 28, 2015 at 10:56 pm

    I’m so not a pork eater but your delicious looking dish makes my mouth water!! I know my hubs would love this recipe so I’m forwarding to him 😉 The blackberry sauce, however, is right down my alley! LOVE!

  39. #
    39
    Kristen — March 29, 2015 at 4:14 am

    Live this recipe! Sauce sounds divine.

  40. #
    40
    Lana | Never Enough Thyme — March 29, 2015 at 7:49 pm

    That sauce! How delicious! I always have trouble with lean pork. It goes from perfect to overcooked in a flash, but I’ve always found that an outstanding sauce goes a long way toward redemption if that happens. Really lovely recipe.

  41. #
    41
    Megan {Country Cleaver} — March 29, 2015 at 8:39 pm

    I think just jaw just dropped here. Holy moly!!

  42. #
    42
    Cathy@LemonTreeDwelling — March 30, 2015 at 12:03 am

    This looks absolutely delicious and SO pretty! What a great recipe!

  43. #
    43
    Sarah Walker Caron (Sarah's Cucina Bella) — March 30, 2015 at 6:33 am

    I remember the first time I found out that pork only had to be cooked to 145 degrees — I ended up falling down the rabbit hole of research because it was so foreign a concept, and shocking to me that the 160 degrees I’d been taught was wrong. But you are so right, cooked right pork is magnificent.

  44. #
    44
    Angie | Big Bear's Wife — March 30, 2015 at 3:31 pm

    I use to always over cook my pork! isn’t that just the worst?! But oh my how beautiful this pork tenderloin looks, oh and that Blackberry Mint Sauce is just beautiful!!!

  45. #
    45
    Deanna — March 30, 2015 at 6:45 pm

    I would LOVE to try this, but my boyfriend doesn’t eat pork. What other meat would you suggest trying with the blackberry mint sauce?

    • nutmegnanny replied: — March 31st, 2015 @ 4:52 pm

      Hi Deanna! I think this sauce would work well on chicken too 🙂

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