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 BOURBON BARBECUE 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