Pork Tenderloin with Black Berry Sauce... pics

smokesniffer · February 3

Just finished supper. Nice little tenderloin done to 140 IT. The sauce just finishes of the taste. We love this meal.. I do the spuds and meat. My wife does the veggies and sauce. Team work for a yummy meal. This is in our rotation. bbhhhh

briweed · February 3

what is the sauce recipe?

smokesniffer · February 3

@briweed

1/2 tsp chilli powder

1/2 cup balsamic vinegar

11/4 cup blackberry jam

1/2 cup of chicken or vegetable broth

1/2 cup sugar

2 tbs butter

put al the ingredients except sugar and butter together and heat till blended. In a non stick pan put the sugar in and using medium heat stir constantly until melted. Once melted add the other mixture to the sugar. The sugar may clump together, just keep stirring till the sugar re-melts, use low heat. Once it has re-melted remove from heat and stir in the butter. It is Money. Try it.

Solson005 · February 3

Thank you! I'll be making this on Monday. I have a small tenderloin that isn't really big enough to stuff but I wanted to try something new. Did you put any rub or use wood for the pork?

smokesniffer · February 3

@Solson005 yes on the rub, here it is

2tbs of eve

2 tbs of chill powder

1 tsp of brown sugar

1tsp of salt

1tsp of black pepper

Didn't use any wood chunks for smoke. Try it and let me know what ya think.

nolaegghead · February 3

Looks great. Did some turkey tenderloin (breast) on the egg on Thurs - Mrs B made up some chipotle cranberry sauce - very good.

smokesniffer · February 3

@nola, chipotle cranberry sounds real good.. care and share nola ;)

Solson005 · February 3

I will thanks!

briweed · February 3

smokesniffer said:

@briweed

1/2 tsp chilli powder
1/2 cup balsamic vinegar
11/4 cup blackberry jam
1/2 cup of chicken or vegetable broth
1/2 cup sugar
2 tbs butter

put al the ingredients except sugar and butter together and heat till blended. In a non stick pan put the sugar in and using medium heat stir constantly until melted. Once melted add the other mixture to the sugar. The sugar may clump together, just keep stirring till the sugar re-melts, use low heat. Once it has re-melted remove from heat and stir in the butter. It is Money. Try it.

Thanks!

I'll give it a try. Appreciate the quick response.

Brian

Austin Egghead · February 3

Thanks for posting the pics and the recipes...That just shot up to the top of the to-cook-list

Solson005 · February 5

Thanks again for posting it was great! I did it with the Pioneer Woman's Crashed Potatoes and Corn. Its going in my rotation of cooks for sure.

smokesniffer · February 5

@solson005 That looks real nice. Glad you liked it. It is one of our favourites for sure.

All the Best.

dawsonhull · February 5

Looks so good...Did you just pour the sauce over the tenderloin once finished or did it marinate in it?

smokesniffer · February 5

@dawsonhull. I just pour it over the meat.

dawsonhull · February 5

Cool - am going to try this very soon!

smokesniffer · February 5

Great, hope you enjoy it. :D

NibbleMeThis · February 5

That looks righteously good!

I've done one with raspberry - chipotle. First time I didn't use a seedless one...it was the pits
:))

Solson005 · February 5

I forgot to mount the sauce in butter so it looked more like a marinade. Easy fix for next time and lunch tomorrow! @dawsonhull it has a rub that puts a nice crust on it. Flavors are awesome! I used Ancho Chile powder so no heat, just a good flavor.

The potatoes I did are awesome too if anyone wants to try them. The link is in my last post. Easy and delicious!

dawsonhull · February 5

I clipped the potatoes recipe, too! Will definitely try those.

nolaegghead · February 5

smokesniffer said:

@nola, chipotle cranberry sounds real good.. care and share nola ;)

Just asked Mrs B - she said it's basically cranberry sauce and San Marco brand chipotles.

Skiddymarker · February 5

Great looking cook, will give it a go....Thanks!

Solson005 · February 5

If anyone does try the Crash potatoes I highly recommend using rosemary and broiling till crispy after the 20 mins in the oven.

smokesniffer · February 5

Thanks Nola.

Dyal_SC · February 6

Looks amazing!

Chubbs · February 6

Very impressive. Thanks for sharing

target813 · February 9

Gotta try this. Sunday its on! Thanks for posting.

SteveWPBFL · February 9

We do a similar version except we use Polaner Raspberry for the 'berry' and throw in a chipotle jalepeno in adobo. The key as noted is cooking to 140F IT.

dawsonhull · February 23

Finally got around to making this last night. It was a real winner! This being my first pork tenderloin (besides a pre-marinated one I did from Kroger once), I was surprised when I opened the package and the tenderloin was in two pieces! I thought it was one big (I think it was 2.7 lbs) slab. So I cooked them both - one for dinner last night and one for lunch today! My wife loved the blackberry sauce so much, she's trying to think of what else we can use it for.