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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