Mama gave me this recipe, and I've been wanting to make it for a while now. I'm not sure where the recipe came from, but Aubrey and I loved it. The pork has a hint of rosemary taste, and the blackberry jam had the perfect amount of sweetness to balance out the horseradish. I'll definitely be making this again.
Ingredients:
1 pound pork tenderloin
2 sticks rosemary
salt & pepper, to season
1 TBSP horseradish
1/2 cup blackberry jam
Directions:
Preheat oven to 425.
Spray a pan with PAM. Place tenderloin on top of 1 stick of rosemary, and put the other stick of rosemary on top. Bake for 15 minutes.
In the mean time, combine jam and horseradish and heat on low until liquid.
Reduce oven temp to 375, and remove rosemary. Put half of the jam mixture on top of the pork. Cook for an additional 15-20 minutes. Serve with warm remaining sauce.
6 comments:
Looks great! Mom's recipes are always the best. I love the blackberry jam with the rosemary. Sounds so good!
I especially like roast pork and fruity sauces... and the blackberry jam is a nice change from traditional pork and apples!
I've never seen the blackberry/prok combo, but it looks absolutely FABULOUS! YUM!
Did you use the fresh rosemary from Your mom's garden? We have a bunch in a vase in our kitchen.
Mere, Yes, she planted me a small pot that sits in my window. It had 2 stems in it, so I used it all. I hope it grows back. Mine that I had planted died. Sad! I had fun this past weekend!
I didn't know you'd tried it, but it is good, isn't it? The original recipe called for pineapple preserves, but I didn't see any and thought the blackberry jam would be a good match for the pork.....
I like it b/c it's quick as well as good! :-)
Illu mucho!
Mama
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