Sunday, October 7, 2012

Pork Tenderloin with Blackberry Chipotle Glaze Topped with Toasted Walnuts

Just look at this gorgeous pork tenderloin, all dressed up for the holidays. I simply took the recipe I shared with you a few days ago, changed the cut of meat and added a delicious and beautiful rice pilaf. I use organic rice to avoid herbicides and pesticides. The crimson glaze is so pretty against the pale green color of the rice pilaf.

The real beauty of this cut of meat is that it is so good for you--yes, this particular cut of pork is low in calories, fat and relatively low in carbohydrates while high in B vitamins. I have highlighted in green the best attributes of this dish, and the yellow represents the not so good. Personally, this is one of our favorite cuts of meat. Dollar for dollar, it is very affordable because there is very, very little waste. The real bonus for us, with only the two of us in family, is that I cook once and then simply reheat the next day . . . that is if I can successfully hide it from Rick, my hungry sweetie.

1 1.5 pound pork tenderloin, trimmed of fat
1 teaspoon salt, plus salt to taste
1/2 cup Blackberry Chipotle Sauce (Robert Rothchild Farm)
1/2 cup Blackberry Ginger Balsamic Vinegar (Wine Country Kitchens)
2 2/3 tablespoon molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
2 tablespoons toasted chopped walnuts

1. Preheat oven to 375 degrees Fahrenheit.

2. Sprinkle pork tenderloin with salt on both sides. Place on rack of shallow roasting pan; set aside.

3. Place 1/2 teaspoon salt, Blackberry Chipotle Sauce, Blackberry Balsamic Vinegar, molasses and spices in a small mixing bowl. Divide mixture in half; reserving one-half for serving.

4. Using a pastry brush, brush pork chops on both sides. Place pork chops in preheated oven. Bake for 15 minutes; brush with any of the first half of sauce.

5. Bake an additional 10 to 15 minutes of until a quick read thermometer reads 160 degrees. Allow to rest for 5 to 10 minutes before plating. Spoon remaining sauce over pork chops; sprinkle with toasted walnuts.

6. To serve, place tenderloin on Cranberry and Jade Pearl Rice Pilaf (Click on link for recipe). Garnish with curly leaf parsley.

Servings: 6

Oven Temperature: 375°F

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Calories Per Serving: 105.06

% Daily Value
Total Fat 2.27g 3%
Saturated Fat 0.4g 2%
Cholesterol 10.23mg 3%
Sodium 412.63mg 17%
Potassium 206.22mg 6%
Total Carbohydrates 18.25g 6%
Protein 3.89g 8%
Vitamin A 2.25IU <1 nbsp="nbsp">
Vitamin D 2.02IU <1>
Thiamin 0.12mg 8%
Riboflavin 0.03mg 2%
Niacin 1.4mg 7%
Vitamin B6 0.19mg 10%
Folate 2.76mcg <1 nbsp="nbsp">

Vitamin B12 0.08mcg 1%
Pantothenic Acid 0.2mg 2%
Vitamin K 0.38mcg <1 nbsp="nbsp">

Phosphorus 48.64mg 5%
Magnesium 30.74mg 8%
Zinc 0.36mg 2%
Copper 0.1mg 5%
Manganese 0.32mg 16%
Selenium 7.07mcg 10%

Author: Dr. Jacquelyn P. Horne
Copyright: 2012


  1. The glaze sounds amazing! Thanks for linking up! Got this pinned!

  2. Phew, blackberry Chipotle! You are winning me over this week! :) :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    The party starts tonight! Can't wait to see what you bring this week!

    Cindy from


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