Spreading goodness: berry glaze for pork



My favorite autumn tradition has nothing to do with falling leaves or bonfires.

I look forward to sweater weather because it means my sister's friend, Anthony, returns from his annual visit to his family home in southern Illinois.

When Anthony returns with jams, jellies, pickles and preserves, from his family's tradition of "putting the harvest away," I can count on a large jar of his aunt's homemade blackberry preserves.

I reserve most of the jar to use as a weekend breakfast spread. So, it's a real occasion when I lavish a whole cup for a glaze for pork tenderloin, which should give you an idea how deliciously it flavors the meat. And don't worry -- it's almost as good with blackberry spread from the store.

Donna Pierce writes for the Chicago Tribune.

Menu Suggestion

Blackberry-glazed pork tenderloin

Mixed cherry tomatoes with vinaigrette

Garlic green beans

Olive ciabatta with olive oil

Peach cobbler

Blackberry-Glazed Pork Tenderloin

4 servings -- Total time: 45 minutes

2 large cloves garlic, quartered lengthwise

2 tablespoons olive oil (divided use)

1 teaspoon fresh rosemary

1 pork tenderloin, about 1 pound

1/2 teaspoon coarse salt

freshly ground pepper


1/2 cup blackberry preserves

3 tablespoons water

2 tablespoons each: Worcestershire sauce, cider vinegar

1 tablespoon Thai chili paste (see note)

Heat oven to 425 degrees. Combine garlic, 1 tablespoon of the olive oil and the rosemary in a bowl; make 4 slits several inches apart in the tenderloin. Press garlic-oil mixture in each slit. Season the roast with salt and pepper to taste. Heat an ovenproof skillet over medium-high heat; add remaining 1 tablespoon of the olive oil. Cook tenderloin, turning, until browned on all sides, about 6 minutes total. Meanwhile, combine the preserves, water, Worcestershire sauce, vinegar and chili paste in a saucepan over medium heat. Cook, stirring, until ingredients come together, about 4 minutes. Remove from heat; cover.

Transfer pork to a foil-covered baking pan; baste with the blackberry sauce. Roast, basting once with sauce, until a meat thermometer registers 150 degrees in the thickest part of the meat, about 15 minutes. Remove from oven; baste.

Tent roast with foil; set aside 5 minutes. (Roast should reach 160 degrees.) Cut on a diagonal into 1/4 -inch slices; serve with remaining sauce.

Note: Thai chili paste is available in the Asian section of most supermarkets. Substitute with chili sauce if unable to find the paste.

Per serving: 314 calories; 12 grams fat; 3 grams saturated fat; 64 milligrams cholesterol; 29 grams carbohydrate; 23 grams protein; 423 milligrams sodium; 0 grams fiber

Recipe and analysis from the Chicago Tribune

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