Tags

, , ,

I love to travel and experience wonderful new places as well as returning to tried and familiar areas, and I LOVE coming back home. There is something deeply satisfying about preparing a heartwarming meal for my family and sitting joyfully around our table after being out of town.

CAST IRON PORK TENDERLOIN WITH BLACKBERRY BOURBON BARBECUE SAUCE

cast iron pork tenderloin with blackberry sauce

1 pork tenderloin

1 tablespoon olive oil

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 1/2 cups blackberries

1/4 cup molasses

1/4 cup ketchup

1 1/2 tablespoons whole-grain mustard

1 tablespoon red wine vinegar

1 tablespoon bourbon

1/2 teaspoon hot sauce

Place a large cast-iron skillet in the oven, heat to 425F. Rub the oil over the tenderloin then season with salt and pepper.

Combine the blackberries, molasses, ketchup, mustard, red wine vinegar, bourbon, a pinch of salt and the hot sauce in a food processor, puree until smooth. Strain into a small saucepan, discard the seeds.

Cook the mixture over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened.

Meanwhile, transfer the hot skillet to the stove top, place over medium-high heat. Add the pork tenderloin, sear for 2 minutes all around, then return the skillet to the oven. Roast 8 minutes or until a thermometer inserted into the center of the meat registers 145F.

Transfer the tenderloin to a cutting board and cover loosely with aluminum foil. Let it rest for 5 minutes, then cut it on the diagonal into slices. Serve with the blackberry sauce.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, September 2015

www.arkansasonline.com/news/features/food/

Advertisements