- 2 (6 oz.) packages blackberries, divided
- 1 jalapeno, seeded and chopped
- 1 garlic clove, smashed
- 7 tbsp. extra-virgin olive oil, divided
- 2 tsp. honey
- 1 tsp. kosher salt, divided
- 1 lbs. pork tenderloin
- 4 green onions, thinly sliced
- ¼ c. radish, sliced (about 2 radishes)
- 2 tbsp. fresh cilantro, chopped
- ¼ tsp. ground pepper
Our Favorite Way To Serve It Up
This blackberry-based marinade is a great balance of sweet and spicy. Making a bigger batch of the marinade does double duty and gives you a head start on getting dinner to the table. Adding a simple salad and steamed green beans make a no-fuss dinner ready in a flash.
Combine 1 package blackberries, jalapeno, and garlic in a food processor and process until smooth, about 10 seconds. Transfer to a medium bowl and stir in ¼ cup oil, honey, and ¾ teaspoon salt. Transfer ¼ cup of the mixture to a small bowl, cover and chill. Pour remaining mixture in a large ziptop bag. Add pork to bag and seal, removing as much air as possible, turning bag over a few times to ensure pork is completely coated in mixture. Refrigerate 8 to 24 hours. Cover and refrigerate remaining black berry mixture.
Preheat oven to 350 degrees. Heat remaining 2 tablespoons oil a large skillet to medium high. Drain pork and discard marinade. Add pork to skillet and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook until pork reaches an internal temperature of 145 degrees, about 15 minutes. Transfer pork to a cutting board to rest.
Cut remaining blackberries in half and place in a large bowl. Add green onions, radishes, cilantro, remaining 1 tablespoon oil, and ¼ teaspoon each salt and pepper to bowl and toss to combine. Slice pork and serve with blackberry relish and reserved blackberry sauce.
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