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Pork Tenderloin with Peppercorn Blackberry Sauce

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2 pounds Pork Tenderloin
2 tablespoons All Natural Seasoning Blend I like to use Borsari Original brand, or any all natural pork rub will work
1/4 cup Apple Cider Vinegar
3 cups Blackberries Works best with fresh blackberries
1/2 teaspoon Cinnamon
1 teaspoon Chinese 5 spice (optional)
8 Black peppercorn
1/2 cup Olive Oil

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Pork Tenderloin with Peppercorn Blackberry Sauce

Pork Tenderloin with Peppercorn Blackberry Sauce

Tender and moist pork tenderloin with a sweet blackberry sauce

  • 60 minutes
  • Serves 6
  • Easy



If I set out a platter of pork tenderloin on the table, I get turned up noses.  But if I add something with color… say pinkish purple… I get a much better response.  The tenderloin is moist and flavorful.  Add some blackberry sauce and it takes it to a whole other level.  This is a meal the entire family gave a 5-star rating on .  Save the left over sauce and it is wonderful on a spinach salad.



Rub the pork tenderloins with the seasoning rub.


Place in a roasting pan or cover a baking sheet with foil and place tenderloin on the foil.


Cook until the pork is no longer pink in the center, about 45 -55 minutes. An instant-read thermometer inserted into the center should read 145 degrees.


For the Peppercorn Blackberry Sauce:

While the tenderloin is roasting, prepare the blackberry sauce. Add the apple cider vinegar, blackberries, cinnamon, Chinese 5-spice (optional), and black peppercorns into a blender. Blend for 1-2 minutes.


Slowly add in the olive oil through the top opening in the blender. Blend for about 1-2 minutes until the sauce is smooth.


Once the tenderloin is done, remove roast to a platter. Slice into about 1/2 inch slices. Drizzle the sauce over the top for presentation

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