Blackberry Sweet Tea Glazed Pork Tenderloin

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Prep Time20 min

Blackberries help to elevate the southern flavors of sweet tea and pork tenderloin in this dynamic recipe. Chimichurri adds an additional and unexpected layer of exciting flavor.

Blackberry Sweet Tea Glazed Pork Tenderloin


  • 1 cup California Giant blackberries
  • 1 cup sweet tea
  • 2 ounces honey
  • 48 ounces pork tenderloin
  • 12 ounces extra virgin olive oil
  • 3 tablespoons kosher salt
  • 3 teaspoons ground pepper
  • 1 cup California Giant raspberries
  • ½ cup collard greens
  • ½ cup cilantro
  • ¼ cup garlic
  • 2 ounces juice and 1 teaspoon of zest lemon
  • 6 medium sweet potatoes
  • 4 ounces cinnamon maple seasoning
  • 4 ounces small edible flowers


      • Blanch and chill collards and pat dry.
      • Add collards, cilantro, fresh peeled garlic, and lemon juice with zest to a food processor and pulse until blended but not pureed. Drizzle in olive oil as the chimichurri mixes. Set aside and reserve till service.
      • Wedge cut and season sweet potatoes with cinnamon maple and olive oil and place in a preheated 400 degree oven and roast until crispy (approx. 30 min).
      • Season trimmed pork tenderloins with salt and pepper and sear both sides and place in the oven until desired temperature is reached.
      • Deglaze the pork tenderloin cooking pan with sweet tea and add blackberries to simmer and reduce to a glaze. Add a drizzle of honey to add additional sweetness.
      • Once the pork tenderloin has a chance to rest, slice and layer oven roasted sweet potatoes under sliced pork glazed with blackberry sweet tea glaze and garnish with raspberry chimichurri and edible flowers. Then enjoy!
Blackberry Sweet Tea Glazed Pork Tenderloin

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!