Advertisement

Diabetes Forecast

The Healthy Living Magazine

Pork Tenderloin With Blackberry Sauce

Per Serving

Pork Tenderloin With Blackberry Sauce

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

  1. Preheat the oven to 400° F. Line a baking sheet with parchment paper; set aside.
  2. 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.
  3. In a small bowl, combine the preserves, broth, vinegar, and soy sauce.
  4. 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. 
  5. 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.
 
Advertisement

Recipe Finder

Show me recipes in:

Get Free Health Tips

Register for free recipes, news you can use, and simple health tips – delivered right to your inbox.