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    You are in: Home / Recipes / Blackberry Glazed Pork Tenderloin Recipe
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    Blackberry Glazed Pork Tenderloin

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on February 07, 2010

      Awesome recipe! So easy and fast to make - my first success with tenderloin. Next time I will make it without the added sugar as I felt it did not need to be quite as sweet. Can't wait to try this again!

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    • on May 09, 2009

      This was such a nice change from the usual pork! We really enjoyed it & how easy it was to make. I didn't have seedless blackberry spread, but I did have leftover Blackberry-Raspberry Sauce made with fresh berries. I had DS push the sauce through a fine mesh strainer to remove the seeds & then it worked like a charm for this recipe. I also left out the cinnamon, as my family just never likes it in savory dishes, and made up for it with a little extra red pepper flakes. Absolutely delicious! Thanks for sharing, alijen! :)

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    • on March 18, 2009

      Yum, this was really good! I made it with some blackberry jelly that someone had given us as a gift, so I'm pretty sure it wasn't sugar free, but I did use the Splenda. It was yummy!

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    • on April 02, 2006

      This was fantastic! The sauce was flavorful, yet didn't overpower the meat. We'll be making this again, with the only change being a few more red pepper flakes!

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    • on November 14, 2005

      My husband, daughter, and I just inhaled this! For my personal tastes, I think I'll try it next time without adding sugar. I left out the cinnamon. It was delicious, though, and certainly tasted as if more effort went into making it. Thanks for posting!

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    • on August 16, 2005

      What a wonderfully different way to prepare pork tenderloin. I love blackberries, but thought it was an interesting combination of flavors. Was it ever! They complemented each other in a delightful way to my taste buds. Thanks for a wonderful edition to my recipe file.I didn't change a thing except didn't use quite as much salt or thyme leaves, and I did lighten it with splenda.Terrific

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    • on November 15, 2004

      Alijen is my adopted newbie chef and I picked this recipe because I am always looking for something different to do with pork tenderloin. I was impressed the simplicity of the recipe and the final results. While the sauce is cooking it resembled Chinese sticky sauce, but the taste is totally different. Very pleasing and savory to the tastebuds. The whole family loved it and have requested I make this again "SOON". Thanks Alijen for a recipe that I can move into my T&T folder that is unique from the same ol', same ol' pork tenderloin recipes.

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    Nutritional Facts for Blackberry Glazed Pork Tenderloin

    Serving Size: 1 (127 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 165.9
     
    Calories from Fat 46
    27%
    Total Fat 5.1 g
    7%
    Saturated Fat 1.4 g
    7%
    Cholesterol 73.7 mg
    24%
    Sodium 642.3 mg
    26%
    Total Carbohydrate 4.6 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 4.3 g
    17%
    Protein 23.5 g
    47%

    The following items or measurements are not included:

    seedless blackberry spread

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