Blackberry-Ginger Pork Tenderloin
Roasted Broccoli and Basil Rice
Ingredients
- 1 Tbsp butter
- 4 cloves garlic, minced
- ½ cup seedless blackberry preserves
- ¼ cup hoisin sauce
- 2 tsp ground ginger
- ½ tsp crushed red pepper
- 2 (1-lb) pork tenderloins, trimmed
- 2 Tbsp olive oil
Instructions
- Preheat oven to 425°F. Melt butter in a saucepan over medium heat. Add garlic, preserves, hoisin sauce, ginger, and red pepper; cook, stirring constantly, 1 minute or until sauce is smooth. Divide sauce between 2 bowls.
- Season pork lightly with salt and pepper. Cook pork in hot oil in a large ovenproof skillet over medium-high heat 3 minutes per side or until browned. Brush with one portion of blackberry mixture.
- Transfer skillet to oven, and bake 10 to 15 minutes or until a meat thermometer inserted reads 145°F. Let stand 5 minutes; slice and serve with remaining blackberry mixture.
Side Dish Ingredients
- 1 head broccoli, cut into florets
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp crushed red pepper
- 1½ cups long-grain white rice
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Preheat oven to 425°F. Toss together broccoli, oil, salt, and red pepper on a large rimmed baking sheet. Bake 12 minutes or until broccoli is browned and tender.
- Cook rice according to package directions; stir in basil, and season with salt and pepper to taste.
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