Blackberry Balsamic Herbed Pork Tenderloin

Savory pork tenderloin gets an update on flavor from rich balsamic vinegar and Oregon blackberries. This savory Blackberry Balsamic Herbed Pork Tenderloin is an impressive main course. Pair it with some Oregon Gamay or Pinot Noir!

Recipe by Leigh Anne Wilkes

blackberry balsamic herbed pork tenderloin


Herbed Pork Tenderloin

2.5 LB pork tenderloin
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
2 cloves garlic, sliced thinly
1 teaspoon dried thyme
salt and pepper to taste

For the Berry Sauce

1 Tablespoon olive oil
1 shallot, thinly sliced or minced
2 Cups Oregon blackberries
½ Cup balsamic vinegar
⅓ Cup honey
1 teaspoon garlic, minced


Step 1
Preheat oven to 450°F

Step 2
Place pork on a foil covered baking sheet

Step 3
Cut slits into meat and insert sliced garlic

Step 4

Drizzle with olive oil and balsamic vinegar, rub to coat meat

Step 5

Sprinkle with dried thyme and salt and pepper

Step 6

Bake in oven for 20 minutes or until meat reaches 145-160°F.

Step 7

Let meat rest and then cover with berry sauce and slice.

Berry Sauce

Step 1
Sautée shallots in olive oil until soft and lightly caramelized, about 5 minutes

Step 2
Add in blackberries and stir for 1 minute

Step 3

Add in balsamic vinegar, honey, garlic and salt and pepper to taste

Step 4
Simmer for about 10 minutes until berries break down and it begins to reduce