Pork Tenderloin with Blackberry Barbecue Sauce will satisfy your family with its rich seasonal flavors.
Pork Tenderloin with Blackberry Barbecue Sauce
Makes 6 Servings
- 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
- 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
- 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.
- 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.
- Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper.
- 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.
- 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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