The technique for cooking the tenderloin is nothing new: sear, and finish in the oven. But the sauce might surprise you.
It’s wine-dark and intensely fruity, with depth from the bourbon. And I don’t get to say this about a recipe very often: No chopping required.
Pork Tenderloin With Blackberry Bourbon Sauce
Adapted from “A Southern Gentleman’s Kitchen,” by Matt Moore (Oxmoor House, 2015).
1 (1 1/4-pound) pork tenderloin
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups fresh blackberries
1/4 cup molasses
1/4 cup ketchup
1 tablespoon plus 1 1/2 teaspoons whole-grain mustard
1 tablespoon red wine vinegar
1 tablespoon bourbon (or unsweetened apple cider)
1/2 teaspoon hot sauce
Place a large cast-iron skillet in the oven; preheat to 425 degrees.
Trim off the silver skin from the meat. Rub with oil and 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 blender or food processor; puree until smooth. Strain into a small saucepan, discarding seeds. Cook over medium-low heat for 10 minutes, stirring occasionally.
Transfer the hot skillet to the stove over medium-high heat. Add the tenderloin, sear for 2 minutes on all sides, then return the skillet to the oven. Roast about 8 minutes or until the center registers 145 degrees.
Transfer to a cutting board and cover with foil. Rest for 5 minutes, then cut it on the diagonal into 1/2-inch slices and drizzle with sauce.
Yield: 4 servings.