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Blackberry and Mustard Roasted Pork Tenderloin

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Ingredients

Adjust Servings:
¾ cup blackberry preserves
½ cup fresh blackberries, plus more for garnish
3 tablespoons stone-ground mustard
1 tablespoon chopped fresh thyme, plus more for garnish
1 (1½-pound) pork tenderloin, trimmed

Blackberry and Mustard Roasted Pork Tenderloin

Features:
  • Gluten Free
Cuisine:

Ingredients

Directions

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Steps

1
Done

In a medium saucepan, stir together preserves, blackberries, mustard, and thyme. Bring to a boil over medium-high heat. Reduce heat; simmer, mashing blackberries with the back of a spoon, until reduced to 1 cup, about 5 minutes. Remove from heat. Reserve ½ cup blackberry mixture for serving.

2
Done

Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.

3
Done

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Sprinkle pork with 1 teaspoon kosher salt and ½ teaspoon ground black pepper. Add pork to skillet; cook, turning occasionally, until browned, about 5 minutes. Place pork on prepared pan. Pour ¼ cup blackberry mixture over pork.

4
Done

Bake until a meat thermometer inserted in thickest portion registers 145°, 22 to 24 minutes, occasionally brushing with remaining ¼ cup blackberry mixture (about two times). Transfer pork to a cutting board. Let stand for 5 minutes. Cut into slices, and place on a serving platter. Garnish with additional blackberries and thyme, if desired. Sprinkle with additional black pepper. Serve with reserved ½ cup blackberry mixture.

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