Marionberry Glazed Roasted Pork Tenderloin Recipe

Prepare and marinate

Pat pork tenderloins dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. In a small bowl, whisk together 3 tbs marionberry jam, 1 tbs Dijon mustard, 1 tbs apple cider vinegar, 1 tbs soy sauce, 1 tsp minced garlic and 1 tsp fresh thyme leaves until smooth. Reserve 1 tbs of this glaze for finishing. Brush the remaining glaze over the pork, cover, and let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Sear and roast

Preheat oven to 400°F (200°C). Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering. Sear the pork on all sides until golden brown, about 2 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part reads 140°F (60°C), about 10–14 minutes depending on thickness.

Glaze and rest

Remove pork from oven. Brush reserved 1 tbs glaze over the tenderloins and add 1 tbs unsalted butter on top to melt and gloss. Tent with foil and rest 8–10 minutes (carryover will bring temp to ~145°F). Slice into medallions just before plating.

While pork roasts, make the jus. In a small saucepan over medium heat, add 1 tbs olive oil (if needed) and cook 1 finely minced shallot until translucent, about 2 minutes. Add 1 tbs red wine (optional) and simmer 1 minute to reduce. Add 2 tbs exeres vinegar and 2 cups beef or veal stock. Bring to a simmer and reduce by about one-third until slightly thickened, 8–10 minutes. Whisk in 1 tbs cold unsalted butter to mount the sauce and season with 1 tsp freshly ground black pepper. Taste and adjust seasoning with a pinch of salt if needed. Keep warm until plating.

Warm stock in a saucepan and keep at a gentle simmer. In a separate heavy-bottomed skillet or saucepan, heat 1 tbs olive oil over medium heat and add 1 minced shallot; cook until soft, about 2 minutes. Add 1 cup arborio rice and stir to coat, toasting 1–2 minutes until edges look translucent. Add 1 tbs dry white wine and stir until mostly absorbed.

Begin adding warm stock, 1/2 cup at a time, stirring frequently and allowing most liquid to be absorbed before adding more. After about 12 minutes and when rice is nearly al dente, stir in 1 cup corn kernels and continue adding stock as needed until rice is creamy and tender, about 16–18 minutes total.

Remove from heat and stir in 2 tbs unsalted butter and 1 tbs grated Parmesan until glossy. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Keep warm; garnish with chopped chives when plating.

While pork roasts and risotto cooks, toss 12 halved Brussels sprouts with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper on a rimmed baking sheet. Roast in the 400°F (200°C) oven for 18–22 minutes, turning once, until caramelized and tender. Remove and keep warm.

Preheat a small sauté pan over medium-high heat. Toss 8 baby carrots with 1 tsp olive oil, 1 tsp honey and 1/4 tsp kosher salt. Sear in the pan, turning frequently, until carrots are glazed and just tender with some char, about 6–8 minutes. Sprinkle with 1 tsp toasted sesame seeds if using and keep warm.

On each plate, spoon a generous portion of sweet corn risotto slightly off-center. Arrange a cluster of roasted Brussels sprouts and 3–4 crisp carrots beside the risotto. Fan 4–5 slices of marionberry glazed pork tenderloin over the risotto edge. Spoon 2–3 tbs of warm exeres vinegar jus around and partially over the pork (reserve some for the table). Garnish with fresh thyme sprigs and a small handful of microgreens or baby arugula. Serve immediately.