Blackberry Balsamic Pork Tenderloin

 Blackberry Balsamic Pork Tenderloin

Pork isn't one of my 'go-to' meals, but this blackberry balsamic pork tenderloin is delicious and absolutely worth including in your regular rotation!

INGREDIENTS:
1 lb pork tenderloin
1/4 cup balsamic vinegar
1 tbsp honey
1/4 cup blackberry jam
2 tbsp worcestershire sauce
3 tbsp fresh cilantro
2 tbsp chipotle tabasco
2 tbsp spicy brown mustard
2 whole cloves of garlic

SIDE DISH INGREDIENTS:
1/2 sweet onion
3 red potatoes
1 sweet potatoes
1 cup carrots
olive oil
oregano
paparika
salt
pepper
balsamic vinegar

INSTRUCTIONS:
Pork: mix all ingredients (balsamic, honey, jam, worcestershire, chopped cilantro, tabasco, mustard, and garlic) for marinade.  Once fully mixed, pour half of the marinade into a container to keep in the fridge (do not pour it over the pork first!  You want to avoid cross contamination) and the other half into a gallon sized plastic bag.  Place pork in the bag and marinate for 2-10 hours.

When ready to start cooking, brown the pork on all sides on medium-high heat in a frying pan.  Once browned, move pork to a cutting board and cut into 1" thick medallions.  Place medallions back in the frying pan and cook until done--this will depend on how large you cut them, but mine took around 2 minutes per side.  Once the pork is fully cooked, add the extra marinade that you saved to the pan and simmer until the sauce reaches desired thickness--about 3 minutes for me.

Potatoes:  Chop onions, carrots and potatoes into bite sized pieces and spread them out on a baking sheet or in a pan.  Add 2 tbsp olive oil, salt, pepper, oregano, paparika, and use your hands to make sure the vegetables are completely covered.  If desired, drizzle with balsamic vinegar.  Bake on 400 for 40-50 minutes.