Cooking releases the natural juices in blackberries. Adding ginger, honey, and soy sauce gives this sauce a tangy yet sweet finish. For moist and tender pork, cook until just barely pink in the center. Ground ginger can be substituted for fresh ginger, but will have a little less heat.
- 1 Tsp. salt
- 1 Tbsp. olive or canola oil
- 2 Packages (6 ounces each) Driscoll's Blackberries
- 3 Tablespoons honey
- 1 1/2 Tablespoons reduced sodium soy sauce
- 1 Tbsp. grated fresh ginger
- 1 pork tenderloin (about 1 pound)
Slice pork crosswise into 8 pieces.
Press slices with palm of hand or meat mallet to about 1/2-inch thickness. Season both sides with salt.
Heat olive oil in a 10 or 12-inch wide skillet over medium-high heat.
Cook pork 2 to 3 minutes per side or until browned and internal temperature reaches 140°F. Remove from pan and keep warm.
Add blackberries, honey, soy sauce and ginger to skillet.
Simmer over medium heat, stirring frequently until berries release juices and sauce is slightly reduced, about 5 minutes.
Serve berry sauce over pork.