Best 5 Pork Tenderloin With Three Berry Salsa Recipes

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Pork tenderloin with three berry salsa is a savory and delicious dish that combines the tender, juicy pork with the vibrant flavors of a sweet and tangy berry salsa. This dish is perfect for a special occasion or a weeknight meal, and it's sure to impress your family and friends. With its simple ingredients and easy-to-follow instructions, this recipe is accessible to cooks of all skill levels. So, whether you're a seasoned chef or just starting out, let's embark on a culinary journey to create this exquisite dish that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

PORK TENDERLOIN WITH THREE-BERRY SALSA



Pork Tenderloin with Three-Berry Salsa image

My husband came home from a work meeting that had served pork with a spicy blueberry salsa. He was amazed at how tasty it was, so I came up with my own rendition without seeing or tasting what he had. It took several tries, but this is the delicious result. -Angie Phillips, Tarzana, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 17

1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained
1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained
1 cup fresh or frozen blueberries (about 6 ounces), thawed
1 medium sweet red pepper, finely chopped
1 jalapeno pepper, seeded and minced
1/2 medium red onion, finely chopped
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1/4 teaspoon salt
PORK:
2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1/2 cup white wine or chicken stock
2 shallots, thinly sliced
1/2 cup chicken stock

Steps:

  • Place the first 5 ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes., Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil., Add wine, shallots and reserved berry mixture to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced to 1 tablespoon, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.

Nutrition Facts : Calories 239 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 645mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

PORK TENDERLOIN WITH SALSA VERDE



Pork Tenderloin with Salsa Verde image

Pair roasted pork tenderloin with an herb-filled sauce made with cilantro, parsley, chives and tarragon.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

One 1 1/2 pound pork tenderloin
Kosher salt and freshly ground black pepper
2/3 cup plus 1 tablespoon extra-virgin olive oil
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup white wine vinegar
1/4 cup chopped fresh chives
1/4 cup fresh tarragon leaves
3 shallots, sliced
2 garlic cloves
Crusty bread, for serving

Steps:

  • Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
  • While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
  • Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.

PORK TENDERLOIN WITH PINEAPPLE SALSA



Pork Tenderloin with Pineapple Salsa image

The fresh salsa makes this dish perfect for a hot summer night or picnic.

Provided by zorra65

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 10

2 (1 pound) pork tenderloins
3 tablespoons brown sugar
3 tablespoons Dijon mustard
¾ teaspoon minced fresh ginger root
2 cups chopped fresh pineapple
⅓ cup chopped red bell pepper
1 small jalapeno pepper, seeded and chopped
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 tablespoon brown sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
  • Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
  • Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
  • Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 18.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 243.1 mg, Sugar 14.7 g

GRILLED PORK TENDERLOIN WITH CHERRY SALSA



Grilled Pork Tenderloin with Cherry Salsa image

Provided by Bon Appétit Test Kitchen

Categories     Pork     Fourth of July     Valentine's Day     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Cherry     Meat     Pork Tenderloin     Summer     Grill     Grill/Barbecue     Healthy     Party     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1 cup coarsely chopped fresh cilantro, divided
1/2 cup minced shallots, divided
6 tablespoons fresh lime juice, divided
1/4 cup vegetable oil
2 pork tenderloins, about 2 1/2 pounds total
1/2 pound fresh cherries, stemmed, pitted,halved
1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
1 tablespoon. extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
  • Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.
  • Remove tenderloins from marinade and season generously with salt and pepper.
  • Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.

PORK TENDERLOIN WITH FRESH PINEAPPLE SALSA



Pork Tenderloin With Fresh Pineapple Salsa image

This is a somewhat tweaked version of a recipe I found in the 2007 Taste of Home The Busy Family Cookbook, & then it was reduced to serve 2 of us!

Provided by Sydney Mike

Categories     Pineapple

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

1 (3/4 lb) pork tenderloin
3 tablespoons dark brown sugar, packed, divided
2 tablespoons honey dijon mustard
1 teaspoon paprika
1/2 teaspoon ground ginger
1/3 cup red bell pepper, diced small
2 tablespoons green onions, sliced thin
1 cup fresh pineapple, sliced, diced small
1/4 cup pineapple juice, unsweetened

Steps:

  • Preheat oven to 450 degrees F, then put the pork tenderloin in a roasting pan.
  • In a small bowl, combine 2 tablespoons of the brown sugar with the Dijon mustard, paprika & ginger, then spread HALF of this mixture over the pork tenderloin, before baking uncovered for 15 minutes.
  • When the 15 minutes are up, spread the pork with the remaining brown sugar mixture & bake 15 to 20 minutes longer, or until a meat thermometer reads 145 degrees F, but if you're a traditionalist, you'll want the thermometer to read 160 degrees F!
  • Meanwhile, for the salsa, in a small mixing bowl, combine the bell pepper & onion with the last tablespoon of brown sugar, along with the cup of diced pineapple & pineapple juice.
  • When the pork comes out of the oven, let it stand briefly before slicing the meat & serving it with a generous portion of salsa.

Summary

This delectable dish combines the succulent tenderness of a juicy roasted Pork Tenderloin with the vibrant tapestry of a three-berry salsa, creating a harmonious symphony of flavors. To achieve culinary excellence, it is essential to select the perfect cut of meat. Look for a well-marbe led center-cut Pork Tenderloin, free from blemishes and of consistent color. Once procured, the task of preparation begins. Meticulously remove the silver skin, granting the marinade unfettered access to the meat's fibers.

Conclusion

In this culinary journey, mastery over time and temperature is paramount. The key lies in allowing the Pork Tenderloin to rest, granting its juices time to redistribute, resulting in an evenly succulent morsel. Furthermore, the salsa, a vibrant tapestry of flavors, must be prepared with the freshest berries available. The delectable combination of sweet and tangy berries, complemented by the piquant jalapeno and the herbaceous cilantro, forms a salsa that perfectly balances the richness of the roasted Pork Tenderloin.

With careful preparation and precise cooking, this dish will undoubtedly become a culinary masterpiece, leaving a trail of taste bud melodies in its flavorful embrace.

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