Pork Tenderloin with Blackberry Barbecue Sauce

Sliced pork tenderloin with blackberry barbecue sauce Pork Tenderloin with Blackberry Barbecue Sauce will satisfy your family with its rich seasonal flavors.

Pork Tenderloin with Blackberry Barbecue Sauce
Makes 6 Servings
  • Sauce:
  • 3½ cups fresh blackberries
  • 3 tablespoons firmly packed light brown sugar, divided
  • ⅓ cup ketchup
  • 1 tablespoon sliced red chile pepper, such as Fresno
  • 1½ teaspoons distilled white vinegar
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • Pork:
  • 2 (1¼-pound) pork tenderloins, trimmed
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • Garnish: fresh blackberries, sliced chile pepper
  1. For sauce: In a medium saucepan, bring blackberries and 2 tablespoons brown sugar to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes, mashing berries occasionally with a fork. Place a fine-mesh sieve over a bowl. Press blackberry mixture with a spatula or a whisk through sieve. (There should be about 1¼ cups juice.) Discard seeds.
  2. Return blackberry juice to saucepan. Whisk in ketchup, chile pepper, vinegar, paprika, garlic powder, salt, pepper, and remaining 1 tablespoon brown sugar; bring to a simmer over medium heat. Reduce heat to medium-low; cook for 10 minutes, whisking occasionally. Remove from heat. Reserve ⅔ cup sauce for serving.
  3. Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper.
  4. For pork: Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook, turning occasionally, until browned, about 6 minutes. Place pork on prepared pan. Brush with sauce.
  5. Bake until a food thermometer inserted in thickest portion registers 145°, about 25 minutes, basting occasionally with sauce. Let stand for 10 minutes. Serve with reserved ⅔ cup sauce. Garnish with blackberries and chile pepper, if desired.

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