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The Primal Belle

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Whole30 Pork Tenderloin with Blackberry and Lavender-Mint Chutney




1 pound pork tenderloin

1 cup blackberries, frozen or fresh

1/4 cup mint leaves

1/4 cup grape juice

1 Tbsp lavender flowers

1 cup water

Salt and pepper


Preheat your oven to 400 degrees Fahrenheit. Place the tenderloin on a rack (or slotted baking sheet) and sprinkle liberally with salt and pepper. Put in oven and roast for 25-30 minutes or until a meat thermometer reads at least 145 degrees Fahrenheit. While the tenderloin is roasting, prepare your chutney. In a small sauce pan, add the berries, water and grape juice and bring to a boil. Turn heat down to medium-high and add your mint and lavender. Allow to reduce until chutney is thick. When the pork is done, tent loosely with foil and let sit for five minutes. Then, slice, plate and drizzle the chutney over the top. For extra garnish, add a sprinkle of chopped mint leaves and lavender flowers.


From my website: http://theprimalbelle.com/?p=503

Pork tenderloin with lavender mint chutney.jpg

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