Pork Tenderloin With Blackberry Mustard Sauce


Food.com
75 mins (prep 15, cooking 60)
20 ingredients
6 servings
I found this recipe many years ago in a Cooking Light magazine, and this is really a winner!! The Blackberry Mustard makes 16 servings, so I freeze the leftover in 1/4 cup servings, and can defrost one or two whenever I fix a grilled meat and am hungry for the sauce. This recipe maybe looks putsy, but I make it lot for company since I can brown it and let it cook for 30 minutes, then finish it off. Everybody always gathers in the kitchen anyway, so I usually put one or two of the guests to work to help finish the meal. The dry rub on the tenderloins makes the blackberry mustard sauce taste even sweeter. I have used both fresh and frozen blackberries in this recipe and both taste great!!

Categories:  main-dish , pork-loins , meat , pork , <-4-hours , time-to-make ,
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Ingredients

Nutrition

Serving Size (119.65 g)
Servings 6
Amount per Serving
Calories 151.66 Calories from Fat 50.67
% Daily Value *
Total Fat 5.63g 51.96%
Saturated Fat 1.03g 30.84%
Trans Fat 0.0g %
Cholesterol 33.03mg 66.05%
Sodium 431.66mg 107.91%
Total Carbohydrate 14.0g 27.99%
Dietary Fiber 1.99 g 47.84%
Sugars 10.92 g %
Protein 12.31g 147.74%
Vitamin A 90.37IU% Vitamin C 5.98mg%
Calcium 30.81mg% Iron 1.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
minced, ground pepper, ground allspice, vegetable oil cooking spray, fresh blackberries, hot
 

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