Perfectly Roasted Pork Tenderloin with Red Wine Sauce
This Roasted Pork Tenderloin with Red Wine Blackberry Sauce is surprisingly simple, using only three ingredients plus common seasonings! This easy pork recipe is ready in about 25 minutes and excellent every single time.
My husband makes an amazing venison loin recipe! 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 Dump Cake recipe). So, I’ll take any excuse I can to use blackberries in a recipe!
“This recipe is wonderful! So tender and flavorful. I love the blackberry sauce! It’s a 10.”
Dawn L., blog comment
This is my version of his great recipe, cooked indoors and using a cut of pork that is more readily available. We primarily cook pork chops at home, but I do also love to cook inexpensive pork tenderloin! In this recipe, we rub the pork in a simple spice rub, and sear in the skillet. Then, we finish roasting it in the oven and coat it with a simple pan sauce. This is a simple recipe, using just a few ingredients!
Ready for an easy, elegant weeknight pork loin roast recipe? Let’s do it!
First, rub the pork tenderloin with the thyme and other spices. Add to the skillet and sear until golden brown, but not cooked through. 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!
Like any recipe, feel free to modify to suit your tastes to create the perfect pork tenderloin recipe:
- Add a tablespoon of balsamic vinegar or apple cider vinegar to the wine reduction to add depth.
- Add a bit of brown sugar to the wine reduction to sweeten it.
- Add fresh thyme to the wine reduction to infuse with herb flavor.
- Add a sprinkle of chili powder or paprika to the spice rub to add depth.
- This recipe is even better the next day! Cube leftover pork tenderloin and put it on top of mashed potatoes, mac and cheese or pasta!
- Substitute blueberries or raspberries for blackberries.
- Instead of the berries, use a dollop of jam or honey.
I hope that you and your family love this flavorful pork tenderloin recipe!
Roasted Pork Tenderloin with Red Wine Sauce
Herb rubbed pork tenderloin, seared and finished in the oven, then topped with a blackberry and red wine sauce.
Ingredients
- 2 tablespoons olive oil
- 1 pound pork tenderloin
For the spice rub:
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
For the sauce:
- 1 cup dry red wine
- ¼ cup blackberries, roughly crushed with fork or hands
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Trim fat side of pork tenderloin, removing any excess fat and the silver skin.
- In a large skillet, heat olive oil on medium-high heat until sizzling, but not smoking.
- Rub pork tenderloin with salt, pepper, thyme, garlic powder and onion powder, then place in hot skillet to sear. Sear all sides of the tenderloin for several minutes. It will take about ten minutes total. Try to get as much of the pork golden brown as possible!
- Transfer the pork to a baking dish or rimmed baking sheet and place in oven to roast for 15 minutes.
- Turn the skillet to low heat. Leave pork juices in pan.
- Add 1 cup dry red wine to skillet and allow to come to a simmer.
- Add blackberries and continue to simmer. Reduce for 10 minutes, stirring occasionally, until the sauce is reduce to a glaze. Each time you stir, mash the blackberries a bit with a fork to help them break down.
- Remove pork from oven when it has reached 145 degrees Fahrenheit using an instant read thermometer in the thickest part of the meat. Allow the pork to rest for about 5 minutes before slicing.
- Using a sharp knife and cutting board, slice pork tenderloin into ¾ inch slices.
- Pour blackberry wine sauce over top of pork, serve.
Notes
- Great with fresh roasted vegetables and a baked potato!
Nutrition Information
Yield 3 Serving Size 3Amount Per Serving Calories 380Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 110mgSodium 284mgCarbohydrates 5gFiber 1gSugar 1gProtein 40g
The nutrition for this recipe is calculated by an app and may be incorrect.
Blackberries are one of my favourites as well 🙂 Fruit pairs so nicely with tenderloin, and I love how moist yours turned out (it is a common meat to overcook!)
Yes! It was very moist. I think searing it before throwing it in the oven helps quite a bit.
The blackberries in this recipe are out of this world! Love this recipe! Pinned!
Ahhh! Thanks so much Justine!
Wowza! I’d pay you to make dinner for me any night!
That reduction sounds amazing!
Thank you Nancy!
I wouldn’t have thought to use blackberries with pork, but it sounds delicious!
It truly is! Reducing it with the wine makes it super yummy… tart and savory. Very yum!
That reduction.. OMG! Amazing.
It is to die for! Thanks Jessica!
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This recipe is wonderful! So tender and flavorful. I love the blackberry sauce! It’s a 10.
Dawn, you made my day. Thanks for letting me know! I love this recipe too.
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