August 13, 2024
Blackberries are not just for dessert. Combined with dijon mustard and balsamic vinegar, they make a fine accompanying sauce for tender roast pork. Although pork tenderloin is a very lean cut, it becomes tender no matter the cooking method.
Dredge rounds of pork tenderloin in a parmesan breadcrumb mixture and briefly bake for a simple yet elegant summer dinner. I see this pork as a template for seasonal toppings like autumn’s Green Tomato Chutney or a late winter citrus sauce. Local farmstands still have plump blackberries for sale so this will be our ode to high summer.
If you are averse to combining sweet with savory, you may omit the honey in the sauce.The salty parmesan takes well to a bit of sweetness, however, and my addition of honey salutes that flavor profile. You will want to trim the silver skin fascia from the pork for a less chewy dish.
Parmesan Pork with Blackberries is fancy enough to wow the folks at home. This dinner will also impress your dinner guests without you breaking a sweat in the summer heat.
Parmesan Pork with Blackberries
recipe by Michele Humlan, The Good Eats Company
makes four servings
ingredients
1 tablespoon creamy dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon honey (may omit if you prefer)
one pint fresh blackberries
1-1.5 pound pork tenderloin, trimmed of silver skin and excess fat
1 tablespoon extra virgin olive oil
finely ground black pepper
fine sea salt
¾ cup dry breadcrumbs, gluten free or regular *
¼ cup finely grated parmesan cheese
* if using gluten free crumbs, you may want to toast them at 350 until golden for a deeper color; I toast a couple cups at a time and they keep well at room temp until ready to use
- Preheat oven to 425 degrees.
- Let pork rest at room temperature 20 minutes while oven heats up.
- In small bowl, whisk mustard with honey and balsamic vinegar, then gently stir in berries.
- Cut pork tenderloin crosswise into one half inch thick rounds.
- Combine breadcrumbs and parmesan cheese in mixing bowl.
- In another bowl, rub pork pieces with olive oil, two pinches of fine salt and one pinch ground pepper.
- Coat heavy non-insulated sheet pan with cooking spray.
- Dredge each piece of pork in breadcrumb mix and place on sheet pan, giving room between pieces.
- Bake for 20 minutes or until golden brown and remove pieces immediately from pan onto platter or individual plates.
- Place baking pan side up for best golden appearance.
- Serve immediately (best if not made ahead).
- Pass blackberry sauce for serving.
Two of my favorites, pork and blackberries. Never thought of doing something like this. Plan on trying soon. Thanks
Thanks so much, Barbara! It’s easy and elegant and I hope you enjoy this meal.