I feel like I should start this post with an apology, so here goes–I’m sorry I held out on you with this recipe. I made it at the beginning of the summer and it was amazing. Then I didn’t post it for.ev.er. But now here we are, nearing the tail end of summer, and I cannot let berry season pass without making sure you’ve seen this recipe. That would just be downright hateful.
Because wow. It is outstanding.
Pork and blackberries have long been established as friends. But when you add juicy, ripe summer tomatoes, sweet red onion, tart pomegranate juice, and a good splash of balsamic vinegar to the mix, you come up with something really special. And, as it turns out, pretty darn easy to make, as well.
The tenderloin gets the basic season, brown, and put in the oven treatment. While that’s happening, the sauce gets put together, which pretty much consists of putting things in a pot to simmer together until the flavors have found the perfect way to bring out the best in each other.
Then you get to eat.
And you’ll be very happy.
Lean pork tenderloin topped with antioxidant-packed berries and pomegranate juice make this meal a healthy, hearty, perfect way to fill your belly and stay on track with your summer fitness goals.
Pork Tenderloin with Blackberry-Tomato Sauce
1 lb. pork tenderloin
1 tsp. sea salt, divided
1 tsp. black pepper
2 TBSP olive oil, divided
1 medium red onion, sliced
12 oz. blackberries (about 2 c.), divided
1/2 c. halved grape or cherry tomatoes
1/2 c. pomegranate juice
2 tsp. balsamic vinegar
1/2 tsp. fresh thyme
1. Preheat the oven to 425° F. Pat the tenderloin dry with a paper towel and season with half the salt and pepper.
2. Heat half the oil in a large ovenproof sauté pan over medium-high heat. Add the pork and brown on all sides. Place the pan in the oven and cook until an instant-read thermometer inserted in the center reads 145° F, approximately 20-25 minutes. Remove and let rest 5 minutes before slicing.
3. While the pork cooks, heat the remaining oil in a skillet over medium heat. Add the onion and remaining salt and pepper and cook until the onion softens, about 5 minutes. Add half the blackberries and all the tomatoes and cook about 10 minutes or until the tomatoes are mostly broken down. Add the pomegranate juice and vinegar. Increase the heat to bring to a boil, then reduce to a simmer for 3-5 minutes or until the sauce begins to thicken. Add the remaining berries.
4. To serve, slice the pork, drizzle with sauce, and sprinkle with thyme.
Yield: 4 generous servings