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I love to travel and experience wonderful new places as well as returning to tried and familiar areas, and I LOVE coming back home. There is something deeply satisfying about preparing a heartwarming meal for my family and sitting joyfully around our table after being out of town.


cast iron pork tenderloin with blackberry sauce

1 pork tenderloin

1 tablespoon olive oil

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 1/2 cups blackberries

1/4 cup molasses

1/4 cup ketchup

1 1/2 tablespoons whole-grain mustard

1 tablespoon red wine vinegar

1 tablespoon bourbon

1/2 teaspoon hot sauce

Place a large cast-iron skillet in the oven, heat to 425F. Rub the oil over the tenderloin then season with salt and pepper.

Combine the blackberries, molasses, ketchup, mustard, red wine vinegar, bourbon, a pinch of salt and the hot sauce in a food processor, puree until smooth. Strain into a small saucepan, discard the seeds.

Cook the mixture over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened.

Meanwhile, transfer the hot skillet to the stove top, place over medium-high heat. Add the pork tenderloin, sear for 2 minutes all around, then return the skillet to the oven. Roast 8 minutes or until a thermometer inserted into the center of the meat registers 145F.

Transfer the tenderloin to a cutting board and cover loosely with aluminum foil. Let it rest for 5 minutes, then cut it on the diagonal into slices. Serve with the blackberry sauce.


Recipe adapted from The Northwest Arkansas Democrat Gazette, September 2015