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Add a photoMarinated whole pork tenderloin, pan-roasted and served with savory fresh blackberry sauce.
Ingredientes
- 1 whole, untreated, uncooked pork tenderloin
- Marinade:
- 3 Tbs. soy sauce
- 1 tsp. dry mustard
- 1/4 cup rice vinegar
- 1 tsp. Asian chili sauce
- 1 Tbs. minced garlic
- 1 Tbs. minced ginger
- 1 Tbs. agave or honey
- 1 Tbs. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- Sauce:
- 2 cups blackberries
- 1/2 cup wine or water
- 1 tsp. Dijon mustard
- 2 Tbs. agave or honey
- Juice from 1/2 lemon
- 4 oz. butter
Direcciones
- Preheat oven to 400 degrees
- Combine marinade ingredients and pour over tenderloin.
- Marinate for at least 4 hours, let pork come to room temperature before cooking.
- Add oil to medium hot saute pan and brown all sides of tenderloin, taking care not to blacken the meat.
- Place pork in preheated oven and roast for 20-25 minutes or until internal temperature is 145 degrees. Remove pan from oven, remove pork from pan, and let pork rest, while lightly covered, for 10 minutes.
- Place berries in saucepan with wine or water and bring to a boil.
- Reduce heat and simmer for 10 minutes, mashing berries as they cook.
- Strain into a bowl and return sauce to the pan.
- Add mustard, agave/honey, lemon juice, and half of the tenderloin marinade.
- Simmer over low heat until mixture becomes syrupy--5-10 minutes.
- Whisk in butter and keep warm over hot water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 312 | |
| Calories from Fat 208 | 67% |
| Total Fat 23.7g | 30% |
| Saturated Fat 14.61g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1216mg | 51% |
| Potassium 274mg | 8% |
| Total Carbs 18.62g | 5% |
| Dietary Fiber 4.9g | 16% |
| Sugars 11.02g | 7% |
| Protein 2.66g | 4% |
