SLOW COOKER BLACKBERRY PORK TENDERLOIN
I cooked this for a date, and he told me it was the best meal anyone besides his momma had ever cooked for him! That's a terrific compliment, being from south Louisiana!
Provided by leeann3800
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h10m
Yield 6
Number Of Ingredients 11
Steps:
- Season the pork tenderloin on all sides with salt, pepper, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, 1/4 cup honey, and 2 tablespoons of red wine over the pork. Set the cooker to Low, and cook until very tender, 4 to 5 hours.
- About 15 minutes before serving time, pour 1/2 cup red wine, 2 tablespoons of honey, and the fresh blackberries into a saucepan. Bring to a boil over medium-low heat, and simmer until the sauce thickens slightly and some of the berries burst, about 15 minutes.
- To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 70.4 g, Cholesterol 65.5 mg, Fat 3.4 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.1 g, Sodium 441.2 mg, Sugar 64 g
CHILE MAPLE GLAZED PORK TENDERLOIN
Steps:
- In a saucepan on medium heat, add all ingredients for the Chile Maple Glaze and reduce by half. Be careful not to allow to boil over.
- Preheat oven to 450 degrees F.
- Season tenderloin with salt and pepper. Sear tenderloin in a saute pan, roast in a hot oven until medium rare, and then brush with glaze and cook another couple minutes. Caribou should be served rare because of its leanness, veal medium rare, and pork medium. Transfer meat from the pan to a cutting board and add the glaze to pan with veal stock and butter. Reduce until thickened and season with salt and pepper. Serve with Braised Red Cabbage and Sweet Potato Puree.
- In a heavy-bottomed pot on medium heat, melt the butter in the oil. Add the bacon and onions and cook for 2 to 3 minutes. Add the remaining ingredients and cover. Turn down the heat to low. Cook for 20 minutes, stirring every few minutes. When cabbage is tender, season with salt and pepper.
- Place all ingredients into a large pot, bring to a simmer, and cook for 30 minutes. Strain off excess liquid, puree, and season.
BLACKBERRY GLAZED PORK TENDERLOIN
Make and share this Blackberry Glazed Pork Tenderloin recipe from Food.com.
Provided by alijen
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
- Heat large nonstick skillet over medium-high heat until hot.
- Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
- Add half of pork slices; sprinkle with half of thyme and half of salt.
- Cook 2 minutes; turn and cook 1 minute on other side.
- Remove pork from skillet and set aside.
- Repeat with remaining pork, thyme and salt.
- Add blackberry mixture to skillet and bring to a boil over high heat.
- Add reserved pork slices, discarding any accumulated juices.
- Cook about 5 minutes, turning constantly, until pork is richly glazed.
Nutrition Facts : Calories 165.9, Fat 5.2, SaturatedFat 1.5, Cholesterol 73.8, Sodium 642.3, Carbohydrate 4.6, Fiber 0.1, Sugar 4.3, Protein 23.5
PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE
I found this recipe many years ago in a Cooking Light magazine, and this is really a winner!! The Blackberry Mustard makes 16 servings, so I freeze the leftover in 1/4 cup servings, and can defrost one or two whenever I fix a grilled meat and am hungry for the sauce. This recipe maybe looks putsy, but I make it lot for company since I can brown it and let it cook for 30 minutes, then finish it off. Everybody always gathers in the kitchen anyway, so I usually put one or two of the guests to work to help finish the meal. The dry rub on the tenderloins makes the blackberry mustard sauce taste even sweeter. I have used both fresh and frozen blackberries in this recipe and both taste great!!
Provided by Sodak1951
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- BLACKBERRY MUSTARD SAUCE.
- Position knife blade in processor, add blackberries.
- Process 1 minute, strain and discard seeds (optional).
- Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
- Store sauce in airtight container in fridge for up to two weeks, if desired.
- OR freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.
- TENDERLOIN.
- Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
- Trim fat from pork, rub pork with thyme mixture.
- Place in shallow dish, cover and chill at least 2 hours.
- Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
- Add pork, cook 4 minutes or until browned on all sides.
- Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
- Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
- Remove pork from skillet, set aside and keep warm.
- Add remaining 1 cup chicken broth and brown sugar to skillet, bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.
- Strain mixture, discard solids.
- Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
- Stir in strained broth mixture and 1/4 cup Blackberry Mustard Sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.
- Remove sauce from heat; stir in remaining tsp of minced thyme.
- Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.
Nutrition Facts : Calories 258.2, Fat 9.6, SaturatedFat 2.6, Cholesterol 74.8, Sodium 509.7, Carbohydrate 17.5, Fiber 3, Sugar 13.6, Protein 25.8
BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN
Steps:
- In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
- Meanwhile, prepare the Blackberry Jalapeno Glaze.
- Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
- Preheat a grill or grill pan to medium heat.
- Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil.
- Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
- Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.
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- In a gallon-size freezer bag, dissolve 1/4 cup of kosher salt in the warm water. Add the remaining brine ingredients, including the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
- Meanwhile, prepare the Blackberry Hoisin Ginger Glaze by melting 1 tablespoon butter in a small saucepan over medium heat. Add garlic, ginger and red pepper flakes and saute for 30 seconds. Stir in blackberry preserves, hoisin sauce, red wine vinegar, salt and pepper. Taste and add more red pepper flakes if desired, remembering that the glaze will be less "spicy" because only a little is drizzled over each serving.
- At exactly 20 minutes, remove the pork from the brine and pat dry. Rub the pork all over with 1 tablespoon olive oil, followed by 1 teaspoon salt and 1 teaspoon freshly cracked pepper.
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- Prepare the Blackberry Glaze: Stir together 4 cups blackberries, 2 cups white balsamic vinegar, 2 cups water, 1 cup granulated sugar, and 6 thyme sprigs in a medium saucepan. Bring to a boil over medium-high; reduce heat to medium-low, and simmer until blackberries have broken down, about 15 minutes. Remove from heat; cool 10 minutes. Remove and discard thyme sprigs. Transfer mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in lid (to avoid splatters). Process until smooth. Pour pureed mixture through a fine wire-mesh strainer; discard solids. Stir in 1 1/2 tsp. kosher salt and 3/4 tsp. black pepper.
- Prepare the Grilled Pork Loin: Stir together rosemary, oil, and garlic; rub mixture all over pork, and sprinkle with salt and pepper. Let stand at room temperature about 30 minutes.
- Preheat a charcoal grill to medium-high (about 450°F). When briquettes are covered in gray ash, push them to one side, and scatter hickory wood chunks over coals. Place pork, fat side down, on oiled grate directly over coals, and grill, covered, until browned, about 10 minutes. Turn pork, and move to side without coals. Grill pork, covered, 30 minutes, turning twice. Brush with 1/3 cup Blackberry Glaze, and grill, covered, until a thermometer inserted in thickest portion of pork (away from bone) registers 145°F, about 25 minutes, turning and brushing with glaze twice. Remove pork from grill, and let rest about 10 minutes. Slice into chops, and serve immediately.
BLACKBERRY & ROSEMARY PORK TENDERLOIN (+WINE PAIRING ...
From certifiedpastryaficionado.com
Servings 3Total Time 1 hr 30 minsEstimated Reading Time 7 mins
- In a small sauce pan, add 1 cup of blackberries, rosemary, vinegar, water, salt, and pepper. Turn heat to medium-high. Once the mixture begins to boil, turn heat off and let the mixture cool. If blackberries are still whole, give them a little mash with a fork. Reserve 1/4 cup of the mixture and set aside for later.
- While the mixture is room temperature but no longer boiling hot, begin to prepare the tenderloin. Place tenderloin in a gallon-sized plastic bag. Add marinade to the bag with the pork and massage into the pork until pork is covered in marinade. Place in fridge to marinate for at least 1 hour. I don't like my pork too soft and tender once it's cooked so 1 hour is my maximum (it's the texture of steak at this point). But if you like it super tender, marinate for 4-8 hours or even overnight.
- When ready to cook, preheat grill on high heat. Remove tenderloin from marinade and discard marinade. Place tenderloin on preheated grill over open flame. Grill for 7 minutes on one side. Flip to other side for 6 minutes. Then turn grill off, but keep lid closed shut. Let pork sit for 5 minutes. Remove from grill onto cutting board.
- Let pork sit for 5-10 minutes to rest. In the meantime, prepare the sauce. Place 1/4 cup of reserved marinade from Step 1 into small sauce pan. Heat to medium heat until it's boiling. Add garlic and continue to cook until it's reduced by half. Mix water and cornstarch together to make a slurry. Add to mixture and whisk together. Add blackberry preserves and whisk to thin it out. Keep stirring and cooking for 1-2 minutes, until it is thickened. Remove from heat and add last 1/4 cup of blackberries.
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Cuisine North AmericanCategory Main Dishes, PorkAuthor Lauren HendricksonTotal Time 50 mins
- In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if it's brined longer.
- In a small saucepan, add blackberries and sugar if not using the preserves. Cook on high heat for 5 minutes, decrease the heat to low and simmer for another 15 minutes until the fresh preserves start to thicken.
- In another skillet or saucepan over medium-high heat add the butter. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes.
- Stir in the blackberry preserves and wine and combine well. Simmer until reduced by half. Add the cornstarch to the red wine vinegar in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.
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4.5/5 (19)Calories 221 per servingTotal Time 3 hrs
- Place tenderloin in resealable plastic bag set in shallow dish. For marinade, in bowl whisk together preserves, wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, 1 teaspoon orange peel, and rosemary. Pour marinade over pork; seal bag. Marinate, refrigerated, 2 to 5 hours, turning bag occasionally.
- Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35 to 45 minutes or until slightly pink in center (155 degrees F).
- Meanwhile, for sauce, in small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 5 minutes. Slice pork; serve with sauce and green beans. Top with additional orange peel. Makes 6 servings.
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- Preheat the oven to 400° and heat an oven-safe skillet on the stove on medium-high. Coat the pork with 1/4 teaspoon of the salt. Brown the tenderloin on all sides, in the skillet.
- Roast the pork in the oven for 10 minutes. While the pork is cooking, heat the sauce over medium heat. Take the pork out of the oven and pour 1/3 cup of the sauce over it. Put back in the oven to continue cooking.
- After 5 minutes, take the pork out of the oven and check the temperature. Remove from the oven when it reaches 145°. Take the pork out of the skillet and let it rest on a cutting board for a few minutes.
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- Preheat your oven to 425 degrees. Drizzle olive oil over the pork tenderloin and rub all over. Sprinkle with salt and pepper.
- Place the blackberries, blackberry preserves, molasses, ketchup, mustard, red wine vinegar, bourbon, salt and hot sauce in your food processor fitted with a steel blade. Process until the mixture is fully blended and smooth. Pour this mixture into a medium-size saucepan over medium-low heat and cook about 10 minutes or until the mixture has thickened slightly. Add lime juice and pour through a strainer to remove the blackberry seeds, if desired.
- Meanwhile, place a 12-inch well-seasoned cast iron skillet or a non-stick oven safe skillet over medium-high heat for 1 minute or until it is hot. Add the tenderloin and cook 2 minutes on each side or until browned. Put the skillet in your oven uncovered and roast the pork tenderloin for 8-10 minutes or until a meat thermometer inserted into the thickest part registers 145 degrees F.
- Using a heavy duty oven mitt carefully remove the skillet from the oven and place the tenderloin on a cutting board. Cover loosely with aluminum foil, a plate or a pot lid and let it stand for 5-10 minutes.
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- Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush tenderloins with oil, and rub with seasoning and salt.
- Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.
- Meanwhile, whisk together blackberry preserves and next 4 ingredients in a small saucepan, and cook over low heat, whisking constantly, 5 minutes or until thoroughly heated.
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