Pork Tenderloin With Blackberry Wine Sauce

Pork is a real favourite meat for our family. I particularly like tenderloin as you can usually get a beautiful juicy tender cooked meat that melts in the mouth. Pork mixes very well with berry based sauces as the two flavours complement each other beautifully.  This blending of pork and blackberry is no exception and provides a fantastic meal to please friends & family.

The pork is initially pan fried to a golden brown before being finished in the oven. The blackberry wine sauce provides a beautiful savoury slightly sweet, slightly acidic sauce. The blackberry sauce perfectly enhances the juicy pork tenderloin without overpowering the flavour at all. A wonderful combination.

There will be excess sauce from this recipe and we like to put it in a gravy jug to pour over the pork and even the vegetables.

Print Recipe

Pork Tenderloin With Blackberry Wine Sauce

Prep Time

10 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 1 kg Pork Tenderloin
• 2 tbsp Olive Oil
• 1 small Brown Onion diced
• 2 cloves Garlic crushed
• 1 cup Red Wine preferable dry red wine.
• 150 g Blackberries fresh or frozen
• 1 tbsp Balsamic Vinegar
• 2 tbsp Blackberry Jam
• 2 tbsp Cornflour
• 1 tbsp water

Prep Time 10 minutes Cook Time 45 minutes Servings people Ingredients 1 kg Pork Tenderloin 2 tbsp Olive Oil 1 small Brown Onion diced 2 cloves Garlic crushed 1 cup Red Wine preferable dry red wine. 150 g Blackberries fresh or frozen 1 tbsp Balsamic Vinegar 2 tbsp Blackberry Jam 2 tbsp Cornflour 1 tbsp water

Instructions

1. Pre-heat a fan forced oven to 180°C (350°F).
2. Heat 1 tbsp olive oil in a large frying pan over medium high heat.
3. Add pork tenderloin and cook until browned on all sides (about 15 minutes).
4. Remove from pan and place onto a baking tray lined with baking paper.
5. Place in oven and cook for about 20 minutes, until pork is cooked through.
6. Remove from oven, cover with foil and let rest for about 5 minutes before carving.

Blackberry Wine Sauce

1. Heat 1 tbsp olive oil in a medium pot over medium-high heat.
2. Add onion and cook for about 2 minutes.
3. Add garlic and cook for a further 1 minute. Stir regularly.
4. Add wine and bring to boil. Continue until wine has reduced by about one third.
5. Reduce heat to medium then add blackberries, blackberry jam & balsamic vinegar. Continue cooking until blackberries soften and break down and sauce thickens. Continue stirring for a few minutes. Note: use a fork to break down blackberries while cooking.
6. Add cornflour to allow sauce to thicken. Stir for a further couple of minutes or so to fully combine and allow sauce to thicken. Remove from heat.
7. Carve pork tenderloin into slices and serve topped with blackberry sauce.
8. Serve with your favourite vegetables such as broccolini and crispy roast potato.