Pork Tenderloin With Blackberry Mustard Sauce Recipes
A flavorful spice rub makes pork tenderloin and oven fries a meal that's both healthy and sure to be a hit with the family.
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 20
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!!
Recipe From food.com
Provided by Sodak1951
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 20
Unique flavors make this dish something to try. A simple roasted potato or gratin would be the perfect accompaniment.
Recipe From food.com
Provided by TinyBubbles
Categories Pork
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 17
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5/5 (7)
Total Time 40 mins
Servings 6-8
- 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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