Roast Pork Tenderloins with Blackberry Sauce

2 tablespoons canola oil
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
½ teaspoon salt
½ teaspoon black pepper, freshly ground
1 teaspoon paprika
2 (1½-pound) pork tenderloins

Combine canola oil, mustard, vinegar, Worcestershire sauce, soy sauce, salt, pepper, and paprika. Rub mixture onto tenderloins and marinate in refrigerator at least 4 hours or overnight. To roast, sear tenderloins in a skillet. Transfer to a roasting pan. Bake at 350 degrees for 30 to 45 minutes or until a meat thermometer reaches 160 to 165 degrees. To serve, carve meat into ½-inch thick slices. Serve with Blackberry Sauce.

Yield: 8-12 servings.

Blackberry Sauce:

1 (10- to 12-ounce) jar seedless blackberry jam
2 tablespoons seasoned rice wine vinegar
¼ cup ketchup
¼ cup honey
¼ cup light brown sugar
1 tablespoon grated fresh ginger
½ teaspoon salt
Black pepper to taste
Hot pepper to taste
Fresh blackberries for garnish

Whisk together all ingredients in a saucepan, and bring to a boil. Reduce heat, and simmer 20 minutes. Sauce can be made ahead and refrigerated; warm to serve. Garnish meat and sauce with fresh berries.

Yield: about 2 cups.


All Things Good, Palates & Palettes of the Cathedral Parish of Saint Andrew