Pork Tenderloin w/Blackberry Sauce
20 oz Pork Tenderloin
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/3 cup red wine vinegar
1 cup blackberries
2 tsp thyme
1 tsp honey
- Preheat oven to 425. Throw the pork into a baking dish and season with salt, pepper and garlic powder (to taste) then pop into the oven. Roast for 25 minutes or until done (mine took 45 minutes).
- Combine vinegar and shallots in a small saucepan bringing to a simmer. Reduce liquid by about 1/2 (usually about 5 minutes). Stir in blackberries, thyme, honey and 1 tbs water. Bring to a simmer and cookuntil berries burst and sauce thickens (about 10 minutes).
- Slice pork thinly and divide into 5 servicings. Add one serving to plate and add 1/5 the blackberry sauce over the pork.
- We served with a Lentil, Barley, Split Pea side (1/2 cup from Central Market) and 1 cup of watermelon.
YUMMO…here is the nutritional label created from Calorie Count for the Pork and Blackberry Sauce only.