Roasted Pork Tenderloin with Blackberry Ginger Balsamic Glaze

Roasted Pork Tenderloin with Blackberry Ginger Balsamic Glaze



Boneless, skinless Pork Tenderloin

6 slices


½ cup

LG Blackberry Ginger Dark Balsamic

1 cup


1 cup

Packed brown sugar


Fresh basil leaves


Black pepper


Preheat the oven to 320°F.

Spread out the loin, fat side down and sprinkle lightly with pepper. Lay the sliced prosciutto along the center of the meat and cover evenly with the basil leaves. Roll the loin firmly, securing first with skewers and then tying with kitchen string. Put the prepared loin on a rack in a baking pan and add the water to the pan. Roast on the center shelf of the oven for 1 ¼ to 1 ½ hours (depending on the thickness of the loin).

Mix the Blackberry Ginger Balsamic with the brown sugar. Remove the loin from the oven, drain the liquid from the pan, then strain and add to the balsamic sugar mixture. Pour the balsamic mixture over the loin and continue to roast for 30 minutes, basting every 10 minutes with the syrup.

Remove from the oven, baste again and rest for 15 minutes, covered loosely with aluminum foil, before serving.

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