Primor Pork Tenderloin Wildberry Sauce Recipe

Seared and roasted pork tenderloin finished with a glossy wild berry sauce. The blackberry purée does the work of reducing fresh fruit, so the sauce comes together while the pork rests. Works just as well with turkey or chicken.

Ingredients

For the pork

• 1 pork tenderloin
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary or thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

For the wild berry sauce

• 4 oz Primor Blackberry Purée
• 1/2 cup red wine
• 2 tbsp butter
• 1 tbsp balsamic vinegar
• 1 sprig fresh thyme
• Salt and pepper, to taste

Method

1. Heat the oven to 400°F.
2. Rub the tenderloin with olive oil, garlic, rosemary, salt, and pepper.
3. Sear in a hot oven-safe skillet for two minutes per side until golden.
4. Transfer the skillet to the oven and roast for 18 to 20 minutes, until the center reads 145°F.
5. Move the pork to a board and let it rest for 10 minutes.
6. Return the skillet to medium heat. Add the red wine and scrape up the browned bits.
7. Stir in the blackberry purée, balsamic, and thyme. Simmer until it coats the back of a spoon.
8. Whisk in the butter, season, and spoon over the sliced pork.

Notes

Resting the pork is what keeps it juicy, so do not slice early. The browned bits left in the pan after searing are most of the sauce's flavor, which is why the wine goes in while the skillet is still hot. Butter at the end gives the sauce its gloss, and it should go in off the heat so it does not split. This also works with turkey breast or chicken thighs.