Spiced Pork with Blackberry Raspberry au Jus
Prep Time:
15 minutes
Cook Time:
36 minutes
Serves:
8
Ingredients
- 2 pork tenderloins (about 1 pound each)
- 1/4 Cup instant espresso powder
- 2 Tablespoons brown sugar
- 2 Teaspoons kosher salt
- 2 Teaspoons ground cumin
- 1 ¼ Tsp. cracked black pepper
- 1/4 Tsp. cayenne pepper
- 2 Tablespoons olive oil
- 1 leek, trimmed and sliced
- 1 Cup chicken broth, divided
- 1 Package (6 ounces) Driscoll's Raspberries, divided
- 1 Package (6 ounces) Driscoll's Blackberries, divided
- 1/3 Cup berry liqueur such as Chambord
Directions
- PREHEAT oven to 425°F.
- PREHEAT a large skillet over medium-high heat.
- PLACE 2 pork tenderloins (about 1 pound each) into a baking pan and SET ASIDE.
- PLACE 1/4 cup instant espresso powder into a small bowl.
- ADD 2 tablespoons brown sugar and ADD 2 teaspoons kosher salt.
- ADD 2 teaspoons ground cumin and ADD 1 ¼ teaspoons cracked black pepper and ADD 1/4 teaspoon cayenne pepper.
- STIR thoroughly to combine.
- SPRINKLE espresso powder mixture evenly all over pork tenderloins and RUB mixture onto pork to coat all sides.
- SET ASIDE pork tenderloins.
- POUR 2 tablespoons olive oil into preheated skillet.
- PLACE pork tenderloins into skillet and COOK 1 – 2 minutes per side until all sides are browned.
- PLACE 1 sliced leek into roasting pan.
- ADD 1/2 cup – 2/3 cup chicken broth to cover leek slices.
- ADD browned pork tenderloin to roasting pan.
- BAKE 20 minutes.
- ADD remaining chicken broth and ADD 1/2 cup raspberries and ADD 1/2 cup blackberries.
- BAKE 10 minutes longer or until internal temperature is 145°F – 160°F.
- TRANSFER pork tenderloin to a serving platter and SET ASIDE.
- POUR 1/3 cup berry liqueur, such as Chambord, into roasting pan.
- ADD remaining chicken broth.
- PLACE roasting pan onto cooktop and STIR and COOK over medium heat 2 minutes.
- ADD remaining raspberries and ADD remaining blackberries.
- SLICE pork tenderloins and SERVE immediately with au jus.
