Blackberry Balsamic Herbed Pork Tenderloin

Classic blackberries and savory pork tenderloin get a twist on flavor from rich balsamic. This savory Blackberry Balsamic Herbed Pork Tenderloin impresses whether on the patio or served for the holidays. Pair 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 T Balsamic Vinegar
2 T olive oil
2 cloves garlic, sliced thinly
1 t dried thyme
salt and pepper to taste

For the Berry Sauce

1 T olive oil
1 shallot, thinly sliced or minced
2 C Oregon Blackberries
½ C balsamic vinegar
⅓ C honey
1 t garlic, minced


Step 1
Preheat oven to 450 degrees F

Step 2
Place pork on a foil covered baking sheet

Step 3
Cut slits into meet 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 degrees F.

Step 7

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

Berry Sauce

Step 1
Sautee 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 vinegary, honey, garlic and salt and pepper to taste

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