Blackberry Dijon Pork Tenderloin with Garlic Herbs

Instructions:

1. Preheat the oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels and season evenly with salt, black pepper, and smoked paprika.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2 to 3 minutes per side. Remove the pork temporarily from the skillet and set aside.
3. Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the blackberries, Dijon mustard, honey, balsamic vinegar, thyme, rosemary, and chicken broth. Simmer for about 5 minutes, gently mashing some of the berries to form a sauce.
5. Return the pork to the skillet and spoon some of the sauce over the top.
6. Transfer the skillet to the oven and roast for 15 to 20 minutes, or until the internal temperature reaches 145°F (63°C).
7. Remove from the oven and stir the butter into the sauce until melted and glossy. Allow the pork to rest for 5 to 10 minutes before slicing.
8. Slice the pork and spoon the warm blackberry Dijon sauce over the top. Garnish with fresh blackberries and herbs before serving.

Variations :

• Substitute raspberries for a slightly brighter, more tart sauce.
• Add a splash of red wine to the sauce for deeper complexity.
• Use whole grain mustard for added texture and a milder bite.
• Finish with a drizzle of balsamic glaze for enhanced sweetness.

Tips :

• For deeper flavor, marinate the pork for 2 to 4 hours with a spoonful of Dijon and lightly crushed blackberries before cooking.
• Use a meat thermometer to ensure perfect doneness without overcooking.
• Let the pork rest before slicing to preserve its juices and tenderness.
• If the sauce thickens too much, add a splash of broth to loosen it before serving.