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Roasted Pork with Blackberry Sauce

Makes: 6 servings
Prep 20 mins Marinate 2 hrs Cook 5 mins Roast 425°F 35 mins to 45 mins
Roasted Pork with Blackberry Sauce
Ingredients
  • 1 1/2  pounds  pork tenderloin
  • 1/4  cup  blackberry preserves, melted and cooled
  • 1/4  cup  dry white wine or apple juice
  • 2  tablespoons  balsamic vinegar
  • 2  tablespoons  olive oil
  • 2  tablespoons  Dijon-style mustard
  • 3  cloves  garlic, minced
  • 1  teaspoon  soy sauce
  • 1  teaspoon  finely shredded orange peel
  • 1/2  teaspoon  snipped fresh rosemary
  •  Steamed green beans (optional)
  •  Finely shredded orange peel (optional)
Directions

1. 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.

2. 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).

3. 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 221,
  • Fat, total (g) 7,
  • chol. (mg) 74,
  • sat. fat (g) 1,
  • carb. (g) 11,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 7,
  • pro. (g) 24,
  • vit. A (IU) 0,
  • vit. C (mg) 2,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 244,
  • Potassium (mg) 485,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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