My husband makes an amazing venison loin. He wraps it in bacon, grills it, then covers it with a blackberry-merlot reduction. Cooking it this way takes all of the gamey flavor out of the meat, and is one of the few ways that I will happily eat venison.
My love of blackberries is well documented (see blog name, also some history behind it when I wrote my Blackberry Crumble Dump Cake recipe). So, I’ll take any excuse I can to use blackberries in a recipe.
This is my version of his recipe, cooked indoors and using a cut of meat that is more readily available. I use inexpensive pork tenderloin, rub it in a few simple spices, and sear in the skillet. Then, I finish roasting it in the oven and coat it with a simple pan sauce.
Ready for an easy, elegant weeknight dinner? Let’s do it!
First, rub the pork tenderloin with the thyme and other spices. Add to the skillet and sear. You’ll want to flip it to sear on all four sides for a few minutes each side. Searing the pork loin does two things; releases juice into the pan that you can then use to make a killer sauce, and prepares the meat for a very quick roast in the oven. Your cooking time will be reduced by about half by adding this quick sear, and it adds SO much more flavor than baking alone.
When it’s done, transfer to a roasting pan and pop in the oven to finish.
Leave the juicy bits in the pan, and add the blackberries and wine to start your pan sauce. I like to crush the blackberries by hand before I add to the pan. Add in the merlot, and reduce, stirring frequently. Scrape up any of the remnants left over from searing the pork as you stir!
When the pork is finished, remove and slice. Dump the blackberry pan sauce over the top, and serve! This entree is ready in less than 30 minutes and pairs great with roasted green beans or asparagus and a baked potato!Print
Herb rubbed pork tenderloin, seared and finished in the oven, then topped with a blackberry and red wine sauce.
- 2 tbsp olive oil
- 1 lb pork tenderloin
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp thyme
- 1 cup dry red wine
- 1/4 cup blackberries, roughly crushed with fork or hands
- Preheat the oven to 425 degrees.
- In a large skillet, heat olive oil on medium heat.
- Rub pork tenderloin with salt, pepper and thyme, then place in skillet to sear. Sear all four sides of the tenderloin for several minutes. It will take about 12 minutes total.
- Transfer the pork to a roasting dish and place in oven to roast for 15 minutes.
- Turn the skillet to low. Leave pork juices in pan.
- Add 1 cup dry red wine to pan.
- Add blackberries and allow to simmer and reduce for 10 minutes, stirring occasionally. Each time you stir, mash the blackberries a bit with a fork.
- Remove pork from oven and slice. Pour blackberry wine sauce over top of pork, serve.
- Great with fresh roasted vegetables and a baked potato!
- Serving Size: 3