Pork Tenderloin With Blackberry Sauce
Per ServingPork Tenderloin With Blackberry Sauce |
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|---|---|---|
| Makes: 10 servings | ||
| Serving Size: 3 oz pork, 1 Tbsp sauce | ||
| Calories | 130 | |
| Fat | 4 | g |
| Saturated Fat | 1.1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 4 | g |
| Fiber | 2 | g |
| Sugars | 1 | g |
| Cholesterol | 50 | mg |
| Sodium | 190 | mg |
| Potassium | 330 | mg |
| Protein | 18 | g |
| Phosphorus | 165 | mg |
| Choices: Lean Protein 3 | ||
- Makes: 10 servings
- Serving Size: 3 oz pork, 1 Tbsp sauce
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
Ingredients
| Parchment paper | ||
| 2 | pork tenderloins (1 lb each) | |
| 1/2 | tsp. | kosher salt |
| 1/2 | tsp. | freshly ground black pepper |
| 1 1/2 | Tbsp. | olive oil |
| 1/2 | cup | no-sugar-added blackberry preserves |
| 1/4 | cup | low-fat, reduced-sodium chicken broth |
| 1 | Tbsp. | red wine vinegar |
| 1 | Tbsp. | light soy sauce |
| 1 | large | shallot, peeled and finely minced |
| 1/4 | cup | dry white wine |
| Garnish | ||
| 2 | Tbsp. | freshly minced sage |
| 1 | Tbsp. | lemon zest |
| 1/2 | cup | fresh or frozen (thawed and drained) blackberries |
Directions
- Preheat the oven to 400° F. Line a baking sheet with parchment paper; set aside.
- Sprinkle the pork tenderloins with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the pork and sear for 5 to 6 minutes. Turn the pork and sear for an additional 5 to 6 minutes. Place the pork on the prepared baking sheet and roast for 15 to 17 minutes, until desired doneness.
- In a small bowl, combine the preserves, broth, vinegar, and soy sauce.
- Add the shallot and white wine to the skillet and sauté for 3 to 4 minutes, until the wine is absorbed and you’re scraping up the brown bits as you sauté. Add the blackberry sauce to the skillet and simmer on low heat for 1 to 2 minutes.
- Slice the cooked pork and place on a platter. Drizzle the pork with the blackberry sauce and garnish with the sage, lemon zest, and blackberries.
