Blackberry Ginger Glazed Pork Tenderloin
Juicy pork tenderloin gets a sweet-savory September makeover with Garlic EVOO and Blackberry Ginger Balsamic. Grill it while the evenings are still warm—or roast it when the weather turns cooler.
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Servings: 4 servings
Ingredients
- 1 1/2 lbs pork tenderloin
- 2 Tbsp Salty Olive Garlic EVOO
- 3 Tbsp Salty Olive Blackberry Ginger Balsamic
- 1 Tbsp Dijon Mustard
- 1 clove garlic minced
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- For the Blackberry Ginger Glaze
- 11/3 cup Salty Olive Blackberry Ginger Balsamic
- 1 tsp Dijon Mustard
- 1 tsp honey
- 1 tsp Salty Olive Garlic EVOO
- fresh Blackberries and thyme for garnish
Instructions
- Whisk together Garlic EVOO, Blackberry Ginger Balsamic, Dijon, garlic, thyme, salt and pepper.
- Place pork tenderloin in a shallow dish or resealable bag and pour marinade over it. Refrigerate for at least 30 minutes or up to 4 hours.
- Remove pork from the refrigerator about 15 minutes before cooking. Discard used marinade.
- To grill: Preheat grill to medium-high. Grill pork for approximately 15–20 minutes, turning occasionally, until the center reaches 145°F.
- To roast: Preheat oven to 425°F. Sear pork in an oven-safe skillet for 2 minutes per side, then roast for approximately 12–16 minutes, until the center reaches 145°F.
- Meanwhile, combine ¼ cup Blackberry Ginger Balsamic and Dijon in a small saucepan. Simmer gently for 3–5 minutes until slightly thickened. Stir in honey, if desired, and Garlic EVOO.
- Allow pork to rest for 5–10 minutes before slicing.
- Spoon the Blackberry Ginger glaze over the sliced pork and garnish with fresh blackberries and thyme.
Notes
Mrs. Salty’s Tip:
Don't skip the resting time! Those few minutes help keep the pork beautifully juicy. Make a little extra glaze for roasted vegetables on the side.
Don't skip the resting time! Those few minutes help keep the pork beautifully juicy. Make a little extra glaze for roasted vegetables on the side.