Fresh blackberries are used to garnish this first place recipe from Gerri Platt, City of Holland, PA for the Middletown Grange Fair. A great summer recipe to highlight ripen berries. Serve with rice mix and summer squash.
- 1 pound pork tenderloin
- 1/2 cup blackberry preserves (seedless)
- 3 tablespoons dijon (style mustard)
- 2 tablespoons raspberry vinegar
- blackberries (Fresh, optional)
- Heat oven to 350 degrees F. Place pork tenderloin in shallow roasting pan. Stir together preserves and mustard; pour over top of tenderloin. Tightly cover pan with foil. Bake in heated oven for 20-27 minutes or until internal temperature is 145 degrees F. Transfer tenderloin to cutting board. Loosely cover with foil; let rest for 5 to 10 minutes.
- Meanwhile, transfer juices from roasting pan to small saucepan. Add raspberry vinegar. Bring to boil. Reduce heat; cover and simmer, stirring occasionally, until mixture is slightly thickened.
- To serve, cut pork tenderloin into 1/2 -inch-thick slices; arrange on serving platter. Drizzle with thickened juice mixture. Garnish with blackberries, if desired.