Pan Roasted Pork Tenderloin With Blackberry & Plum Sauce

Pan Roasted Pork Tenderloin With Blackberry & Plum Sauce


For the Pork:

For the Sauce:

  • 2 Cups blackberries (fresh or frozen)
  • 2 Tablespoons blackberry preserves
  • 3 Tablespoons Chinese plum sauce
  • ¼ Cups Bricoleur Vineyards Estate Chardonnay
  • 1½ Tablespoons whole grained mustard
  • 1 Teaspoons sea salt


  1. Combine all the sauce ingredients in a nonreactive sauce pot, bring to a simmer, and cook for fifteen minutes to thicken and for the fruit to break down. Reserve warm.
  2. For the tenderloin – liberally season the pork with salt and freshly ground black pepper
  3. In a heavy-bottomed pan (preferably cast iron), heat grapeseed oil to a shimmer. Sear the tenderloin on all sides until lightly golden brown (6-8min). Carefully transfer the tenderloin to the preheated oven and cook to an internal temperature of 150F, or 145F if you prefer the meat rose (18-20min). Carefully move the pork to a warm area to rest for five minutes. Slice into medallions and spoon warm sauce over. Serve and enjoy.

Pairs Well With

La RUmEUR Red Blend


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