Blackberry Balsamic Pork Tenderloin with Honey Mustard Brussel Sprouts

Name: Blackberry Balsamic Pork Tenderloin with Honey Mustard Brussels Sprouts
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz blackberries, roughly chopped; 2 tbsp packed light brown sugar; 1 ½ tbsp balsamic vinegar; 1 tsp fresh thyme leaves; 1 lb pork tenderloin; 2 tsp olive oil, plus more for drizzling; 1 lb brussel sprouts, trimmed and quartered; 2 tbsp Dijon mustard; 2 tbsp honey

This blackberry balsamic pork tenderloin features a complex fruit-and-vinegar sauce with fresh thyme over tender, seasoned pork and roasted brussels sprouts finished with honey mustard. The deep, glossy blackberry-balsamic glaze delivers restaurant sophistication in under 30 minutes.

🌍American 🏷️Blackberry 🏷️Balsamic 🏷️Pork tenderloin 🏷️Brussel sprouts Honey mustard

🏷️

🏷️Dinner

Blackberry Balsamic Pork Tenderloin with Honey Mustard Brussel Sprouts

Total

1h 5m

Servings

4

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

12 oz blackberries, roughly chopped
2 tbsp packed light brown sugar
1 ½ tbsp balsamic vinegar
1 tsp fresh thyme leaves
1 lb pork tenderloin
2 tsp olive oil, plus more for drizzling
1 lb brussel sprouts, trimmed and quartered
2 tbsp Dijon mustard
2 tbsp honey

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Instructions

1
In a large bowl, gently fold together 12 oz blackberries, 2 tbsp light brown sugar, 1 ½ tbsp balsamic vinegar, and 1 tbsp fresh thyme leaves. Pour berry mixture into a Suvie pan.
2
Pat 1 lb pork tenderloin dry with paper towels. Rub 2 tsp olive oil over the tenderloin and season liberally with kosher salt and ground black pepper. Place tenderloin on a Suvie roasting rack and place the rack in the same pan as the blackberry mix. Place pan in the bottom zone of Suvie.
3
Add 1 lb brussel sprouts to a Suvie pan, drizzle with olive oil, and season with ½ tsp salt and ¼ tsp ground black pepper. Insert pan in the top zone of your Suvie, input settings, and cook now. Stir brussel sprouts halfway through cooking.
4
Set Suvie Cook Settings - Bottom Zone: Roast at 350°F for 45 minutes, Top Zone: Roast at 400°F for 30 minutes
5
After the cook, remove pans from Suvie and transfer pork to a cutting board. Allow pork to rest for 10 minutes before slicing into medallions. Lightly smash blackberry mixture in the pan with a fork and stir to combine.
6
In a large bowl, gently fold together roasted brussel sprouts, 2 tbsp Dijon mustard, and 2 tbsp honey. Return brussel sprouts to pan and broil 7-10 minutes, until fragrant and browned.
7
To serve, divide pork medallions and brussel sprouts between plates. Top with blackberry sauce.

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Tips & Notes

Pro tips

Don't skip the thyme—it's essential to the sauce's complexity. Use fresh thyme leaves, not dried, for brightness.
Roughly chop the blackberries by hand or lightly pulse them; over-blending creates bitterness from the seeds.
Sear the pork tenderloin in a hot skillet first for a golden crust before finishing in the oven or sauce, ensuring edge browning.
Brussels sprouts caramelize best when cut into even quarters; toss halfway through roasting for uniform color.

Substitutions

Blackberries → Marionberries or boysenberries (use 1:1 weight; adjust balsamic to taste)
Balsamic vinegar → Red wine vinegar (use ¾ tbsp for acidity balance)
Fresh thyme → ½ tsp dried thyme or fresh rosemary (dried is more concentrated)
Dijon mustard → Whole-grain mustard (adds visible texture; use 1:1)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (300°F) for 10–12 minutes to preserve tenderness.

Common Questions

How do I know when the pork tenderloin is done?

Cook until the internal temperature reaches 145°F at the thickest point using a meat thermometer. Remove from heat and let rest 5 minutes before slicing.

Can I make the blackberry sauce ahead of time?

Yes. Prepare the blackberry-balsamic sauce up to 2 days in advance and store in an airtight container in the refrigerator. Reheat gently over medium heat before serving.

What can I substitute for blackberries?

Marionberries, boysenberries, or frozen blackberries work well. Avoid raspberries as they're more delicate. Use the same weight and adjust balsamic vinegar if using a tarter berry.

Can I scale this recipe for more servings?

Yes. This recipe serves 2–3. Double all ingredients for a crowd, but increase pork tenderloin cooking time by 5–7 minutes and check internal temperature carefully.