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
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
For the sauce:
- 1 cup dry red wine
- 1/4 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 3/4 inch slices.
- Pour blackberry wine sauce over top of pork, serve.
Notes
- Great with fresh roasted vegetables and a baked potato!
Serving: 3, Calories: 380kcal, Carbohydrates: 5g, Protein: 40g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Cholesterol: 110mg, Sodium: 284mg, Fiber: 1g, Sugar: 1g
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