Roasted Pork with Blackberry Sauce
pounds pork tenderloin
cup blackberry preserves, melted and cooled
cup dry white wine or apple juice
tablespoons balsamic vinegar
tablespoons olive oil
tablespoons Dijon-style mustard
cloves garlic, minced
teaspoon soy sauce
teaspoon finely shredded orange peel
teaspoon snipped fresh rosemary
Steamed green beans (optional)
Finely shredded orange peel (optional)
- Place tenderloin in resealable plastic bag set in shallow dish. For marinade, in bowl whisk together preserves, wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, 1 teaspoon orange peel, and rosemary. Pour marinade over pork; seal bag. Marinate, refrigerated, 2 to 5 hours, turning bag occasionally.
- Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35 to 45 minutes or until slightly pink in center (155 degrees F).
- Meanwhile, for sauce, in small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 5 minutes. Slice pork; serve with sauce and green beans. Top with additional orange peel. Makes 6 servings.
Nutrition Facts(Roasted Pork with Blackberry Sauce)
- Per serving:
- 221 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 74 mg chol.,
- 244 mg sodium,
- 11 g carb.,
- 0 g fiber,
- 7 g sugar,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet