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Pork Tenderloin with Golden berry sauce

Perfect with rice or baked potatoes.

Read more about the Golden berries (also known as Picuberries, Physalis Peruviana, Inca/Aztec berries), this amazing superfood, here

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The pork

  • 400gr. pork tenderloin
  • 4 small rosemary branches
  • sea salt

The marinade. Place the pork in a small food container and add:

  • 3 parts olive oil
  • one part balsamic vinegar
  • top up with dry white wine
  • Season with freshly ground pepper, tarragon and rosemary

The sauce

  • 50gr. golden berry
  • 200gr.  orange juice
  • 80gr. pomegranate juice
  • 2tbsp honey
  • 2tbsp flour diluted in 2tbsp water


The sauce

  1. In a small pot, heat up the berries and the orange juice over medium heat. tWhen it starts boiling, lower the heat and let it reduce to half (about ten minutes).
  2. Add the pomegranate juice and the honey, stir well and let it simmer for another 10 minutes.
  3. Gradually add some of the flour mixture and stir well to combine. Don’t overdo it because you will end up with a very thick sauce.


The tenderloin

  1. Marinate the pork overnight. If not, minimum for 2 hours.
  2. Preheat oven, air 180ºC.
  3. Heat 2 tablespoons of the marinate in a pan over high temperature and sear the pork from all sides until they are golden brown. This keeps the juices inside the meat.
  4. Cover a tray with baking paper and place the pork over  the two of the rosemary branches. Cover with the remaining two.
  5. Roast for 10 minutes for medium-well, up to 15 for well done.
  6. Let it rest for 10 minutes before slicing.
  7. Season with the sea salt, slice and serve.




Pork Tenderloin with Golden berry sauce



Pork Tenderloin with Golden berry sauce

Pork Tenderloin with Golden berry sauce

Published in Meat Recipes Red Meat


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