PRIZE TESTED RECIPES“
$200 WINNER
Sharon Stillman,
m e q u o n , w i
PORK TENDERLOIN CATEGORY, OCTOBER 2 0 0 9
ROASTED PORK WITH BLACKBERRY SAUCE
1V2
lb. pork tenderloin
Y
a
cup blackberry preserves,
melted and cooled
Y
a
cup dry white wine or
apple juice
2
Tbsp. balsamic vinegar
2
Tbsp. olive oil
2
Tbsp. Dijon-style mustard
3
cloves garlic, minced
i
tsp. soy sauce
1
tsp. finely shredded
orange peel
Y2
tsp. snipped fresh rosemary
Steamed green beans
(optional)
Finely shredded orange
peel (optional)
1. Place tenderloin in resealable plastic bag set
in shallow dish. For marinade, in bowl whisk
together preserves, wine, balsamic vinegar,
olive oil, mustard, garlic, soy sauce,
1
teaspoon
orange peel, and rosemary. Pour marinade over
pork; seal bag. Marinate, refrigerated, 2 to
5 hours, turning bag occasionally.
2.
Preheat oven to 425°F. Drain pork, reserving
marinade. Place meat on rack in shallow roasting
pan. Roast 35 to 45 minutes or until slightly pink
in center (155°F).
3.
Meanwhile, for sauce, in small saucepan bring
reserved marinade to boiling; reduce heat.
Simmer, uncovered, 5 minutes. Slice pork; serve
with sauce and green beans. Top with additional
orange peel.
MAKES 6 SERVINGS.
