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Description
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.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- 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.
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium210mg9% |
| Potassium540mg15% |
| Protein25g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber3g12% |
| Sugars26g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.