Skip to Content

Pork Tenderloin with Blackberry Mint Sauce

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Sharing is caring!

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.

Print

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.
chicken souvlaki burgers
Previous
Chicken Souvlaki Burgers
This broccoli bacon salad is creamy, crunchy and packed full of flavor. A delicious mixture of broccoli, bacon, red onion, mozzarella cheese and creamy homemade dressing. Say hello to your new favorite salad!
Next
Broccoli Bacon Salad

Slow Cooker Honey Mustard Pulled Pork | Nutmeg Nanny

Tuesday 8th of September 2015

[…] turn them down! I have worked with them before and made pork tenderloin with pineapple salsa and pork tenderloin with blackberry mint sauce. Those recipes were HUGE hits and I have no doubt this one won’t be as […]

Mixed Berry Mojito | Nutmeg Nanny

Tuesday 12th of May 2015

[…] sure what else to serve for Easter? Try my pineapple bourbon butter glazed ham, pork tenderloin with blackberry mint sauce or my rolled pork […]

Mõtted, märts 2015 - Kaju Köök

Friday 3rd of April 2015

[…] See seasisefilee mustikakastmega… Tasub võtta plaani. […]

Deanna

Monday 30th of March 2015

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

Tuesday 31st of March 2015

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

Angie | Big Bear's Wife

Monday 30th of March 2015

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!!!

shares