Roasted Pork with Blackberry Sauce
- 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
Anonymous 357 Days Ago
Delicious - I added fresh blackberries to the marinade when it is cooking down to sauce.