Description

Blackberries and raspberries roast in the pork juices of this flavorful tenderloin. The coffee flavored rub would taste great with any cut of pork. Make a larger batch and save for future uses. If you don't want to add liqueur to sauce, use an equal amount of broth instead.

  • 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
  1. PREHEAT oven to 425°F.
  2. PREHEAT a large skillet over medium-high heat.
  3. PLACE 2 pork tenderloins (about 1 pound each) into a baking pan and SET ASIDE.
  4. PLACE 1/4 cup instant espresso powder into a small bowl.
  5. ADD 2 tablespoons brown sugar and ADD 2 teaspoons kosher salt.
  6. ADD 2 teaspoons ground cumin and ADD 1 ¼ teaspoons cracked black pepper and ADD 1/4 teaspoon cayenne pepper.
  7. STIR thoroughly to combine.
  8. SPRINKLE espresso powder mixture evenly all over pork tenderloins and RUB mixture onto pork to coat all sides.
  9. SET ASIDE pork tenderloins.
  10. POUR 2 tablespoons olive oil into preheated skillet.
  11. PLACE pork tenderloins into skillet and COOK 1 – 2 minutes per side until all sides are browned.
  12. PLACE 1 sliced leek into roasting pan.
  13. ADD 1/2 cup – 2/3 cup chicken broth to cover leek slices.
  14. ADD browned pork tenderloin to roasting pan.
  15. BAKE 20 minutes.
  16. ADD remaining chicken broth and ADD 1/2 cup raspberries and ADD 1/2 cup blackberries.
  17. BAKE 10 minutes longer or until internal temperature is 145°F – 160°F.
  18. TRANSFER pork tenderloin to a serving platter and SET ASIDE.
  19. POUR 1/3 cup berry liqueur, such as Chambord, into roasting pan.
  20. ADD remaining chicken broth.
  21. PLACE roasting pan onto cooktop and STIR and COOK over medium heat 2 minutes.
  22. ADD remaining raspberries and ADD remaining blackberries.
  23. SLICE pork tenderloins and SERVE immediately with au jus.
Calories 209
Total Fat 4.59 g
Saturated Fat 1.04 g
Cholesterol 73.71 mg
Sodium 591 mg
Total Carbohydrates 14.04 g
Dietary Fiber 3.00 g
Protein 24.99 g