SunPork Fresh Foods Super Crunchy Honey Pork
Roasted Tenderloin with Sticky Blackberry Sauce
Brighten up your Sunday Pork roast with this roasted tenderloin with sticky blackberry sauce, it's both sweet and sour.

40 mins



What you’ll need


  • 1.5kg Pork tenderloin
  • 250g blackberries
  • 30ml olive oil
  • 30ml white balsamic vinegar
  • ¼ cup sugar
  • 2 tsp. thyme leaves
  • 100ml water
  • ½ tsp. pepper berry salt
  • Salt and pepper, to taste

How to make it

  1. Pre-heat fan forced oven to 220OC
  2. Place tenderloin onto a lined baking tray. Rub olive oil, salt and pepper into it and sprinkle rosemary over the top. Bake for 30 mins or until the internal temperature is 65OC
  3. While the tenderloin is baking prepare the sauce by using a medium sized saucepan on high heat. Add in blackberry, olive oil, white balsamic, sugar, thyme leaves and water. Cover and bring to the boil for 5 mins. Uncover turn to low and simmer for 5 min or until sauce starts to thicken. Then allow it to cool.
  4. Strain sauce through sieve and press through any blackberries. Blend until smooth. Add pepper berry salt and salt and mix.
  5. Rest the tenderloin for 5 mins before serving.
  6. Serve and enjoy!