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Pork Tenderloin with Blackberry Balsamic Glaze

Blackberry Balsamic Glazes turns pork tenderloin into an elegant dinner entree.
  • 2 - 1 pound pork tenderloin
  • 2 tbsp olive oil
  • 2 tbsp chili powder
  • 1/2 tsp salt
  • 4-5 grinds of pepper
  • 1/2 cup white sugar
  • 1 1/2 cup blackberry jelly
  • 1/2 cup chicken stock
  • 1/3 cup balsamic vinegar
  • 1 tbsp butter
  1. Rub tenderloins with olive oil and then rub with spices.
  2. Using oven: Once meat is rubbed, sear on all sides in a non stick fry pan. You don't want to cook it, just get a light crust and brown the outside. Place meat in a shallow baking pan and place uncovered in 350º oven for 18-20 minutes, or until internal temperature is 145º. Remove and let rest for 5 minutes before slicing. Serve with sauce.
  3. Using a Barbecue: Preheat barbecue to 350º and place tenderloins directly on grill. Turn every 5 minutes for even browning and cooking. This should take approximately 18 minutes, and your instant read thermometer should read 145º. Remove and let meat rest for 5 minutes. Slice and serve with sauce.
  4. While meat in cooking, heat together, but do not boil, blackberry jelly, chicken stock and balsamic vinegar. Set aside.
  5. Place sugar in a non stick fry pan and melt over medium heat, stirring constantly until it melts and caramelizes.  ( do not leave sugar alone on stove top it burns very quickly) 
  6. Add hot jelly mixture to caramelized sugar and stir until well blended. Turn to low and allow to simmer for 10 minutes. Remove from heat and stir in butter.
  7. Place sliced tenderloin on a serving platter and pour some glaze over sliced meat. Pour the rest of the sauce into a gravy boat to serve along side. Serves 6.


  1. I have pork tenderloin in my freezer, this sounds like a great way to prepare it. Thanks for the recipe!

  2. I notice in your photo that you have a few blackberries, are those fresh or frozen? I have frozen blackberries in the freezer and wondering if I could add a few, even though it's not mentioned in the recipe? Thank you. Sarah

  3. Do you have a recipe for those potatoes that are in the background? They look delicious and a great accompaniment to the pork. Can you share--or tell us what they are called?

  4. As they say......presentation is everything. Well done, Kathy!

  5. Kathy this looks so good. As you know, pork tenderloin is my favourite thing to serve when I entertain. I'll be trying this.

  6. Guess what's on my supper menu? It's wonderful to have all the ingredients on hand.

  7. for Margit, those look like Hasselback potatoes. google for many recipes. really quite easy.

  8. Kathy, this looks delicious! I like that you have given both the oven and BBQ methods.

  9. There were several questions on this recipe. First, yes those were frozen blackberries that I used....fresh would be so much better.
    The potatoes, like one of the other commenters said...are Hasselback. Betty has a recipe on our blog for this type of potato. Click on the index 'Fruits, veggies and Sides' and you'll find it there.

  10. How would you make this in a slow cooker? It looks delicious!

  11. This is now one of my favorite recipes. Thank you.


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