Blackberry Balsamic Pork Tenderloin with Roasted Veggies
A simple, elegant meal that features juicy pork, two vegetables, and a gorgeous, buttery balsamic blackberry pan sauce.Â
- Yield: Serves 4
Ingredients
Scale
- 1.25 to 1.75 lb. pork tenderloin
- Olive oil, as needed
- Salt and pepper, to taste
- 6 large carrots, cut into ½-inch pieces
- 24-oz Yukon Gold potatoes diced into ½-inch pieces
- 3 tsp fresh thyme leaves, divided
- 1 heaping cup of diced onion
- 1 cup chicken stock
- 3.5 TBSP balsamic vinegar
- ¼ cup seedless blackberry jam (such as All Fruit spread)
- 4 TBSP butter
Instructions
- Preheat the oven to 425 degrees F. Adjust the racks to the top and middle positions.Â
- Toss the potatoes and carrots on a large baking sheet and drizzle with enough oil to lightly coat. Season generously with salt and pepper (aout 1 to 2 tsp of each), and sprinkle with 2 tsp of the thyme. Roast on the top rack for 10 minutes.
- Meanwhile, pat the pork dry with a paper towel and season with salt and pepper. Add a drizzle of olive oil to a large skillet over medium high heat. Add the pork and sear on all sides until golden brown, takes 5 to 6 minutes total (it will finish cooking in the oven).
- Take the veggies out of the oven, give them a toss, and scoot them over to make room for the pork. If you have to use a second sheet, that’s all good. Transfer the pork tenderloin to the baking sheet (don’t wipe out the pan) and put the baking sheet back in the oven for about 10 to 12 minutes. The pork and veggies should finish up at the same time. Allow the pork to rest for 8 to 10 minutes, before slicing into 1/2-inch-thick medallions.
- Now, whip up the quick pan sauce. In the same pan in which you seared the pork, add about 1 TBSP oil and set the heat to medium. Add the chopped onion and the rest of the chopped thyme. Cook, stirring, for about 3 or 4 minutes. Add the chicken stock, the balsamic, blackberry jam, and a good pinch of salt (you want it really well-seasoned, so just taste as you go) and lots of fresh black pepper. Stir/scrape up the bits of pork and their drippings and allow the sauce to gently simmer for 2 to 3 minutes, until slightly reduced.Â
- Turn off the heat, add the butter, and stir to melt. Serve the sliced pork and veggies with the balsamic blackberry sauce spooned over top.Â