Blackberry Pork Tenderloin
Makes 6 servings
  • 2 (1½-pound) pork tenderloins
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 10 slices center-cut bacon
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • ½ cup balsamic vinegar
  • ⅓ cup blackberry preserves
  • 1½ cups fresh blackberries, divided
  • Garnish: fresh thyme, fresh blackberries
  1. Preheat oven to 450°. Lightly spray a rimmed baking sheet with cooking spray.
  2. Sprinkle pork with thyme, salt, and pepper. Wrap 5 bacon slices around each tenderloin, and secure with wooden picks. Place on prepared pan.
  3. Bake for 45 minutes. Meanwhile, in a medium skillet, heat oil over medium-high heat. Add garlic, and cook until golden, 2 to 3 minutes. Add vinegar, and bring to a boil; cook for 2 minutes. Remove from heat, and stir in preserves. Reserve half of mixture in a small bowl; stir ½ cup blackberries into mixture in bowl.
  4. Brush pork with blackberry mixture in skillet. Bake 5 minutes more. Let stand for 10 minutes. Slice tenderloin, and serve with reserved blackberry mixture and remaining 1 cup blackberries.
Recipe by Paula Deen Magazine at