Blackberry Harissa Pork-Tenderloin with Roasted Strawberry beet Salad

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Blackberries and strawberries add a natural sweetness to this pork tenderloin recipe. Harissa adds a smoky chili flavor that is complemented by the mild beets.

Blackberry Harissa Pork-Tenderloin with Roasted Strawberry beet Salad


  • Harissa paste
  • Champagne vinegar
  • Dark brown sugar
  • Shallots
  • Balsamic vinegar
  • All purpose flour
  • Ketchup
  • Buttermilk
  • Garlic
  • Pork tenderloin
  • Yellow onion
  • Red beets
  • Granulated sugar
  • Vanilla bean powder
  • Honey
  • Spices

  • Salt
  • Black pepper
  • Dried thyme
  • Berries

  • Strawberries
  • Blackberries


  • Blackberry Harissa BBQ Sauce:

      • In a saute pan with 1 tbsp oil, saute on medium heat ¼ c. yellow onion and 2 minced garlic cloves for 2 mins. Stir in and combine ½ c. ketchup, ¼ c. harissa paste, ¼ c. dark brown sugar and 2 tbsp. honey.
      • Allow to simmer for 2 min. Stir in 2 baskets of blackberries and 1 tsp dried thyme leaves. Allow to simmer for 25 min, stirring occasionally.
      • *Optional step: Place sauce in a blender and blend until smooth. Using a spatula, press through a fine mesh strainer.*
  • Pork Tenderloin:

      • Place a 2lb pork tenderloin into a bag with 1/3 of bbq sauce. Toss around to coat and allow to marinate in the refrigerator overnight. Preheat oven to 425 degrees.
      • In a large saute pan on high heat, add 3 tbsp of canola oil and sear off tenderloin on each side. Place into oven and finish cooking until internal temperature reaches 140 degrees.
      • Remove from oven and cover with foil. Allow to rest for 15 min. before slicing.
  • Pickled Blackberries:

      • In a small sauce pot, combine ½ c. champagne vinegar, ½ c. water, ½ c. granulated sugar.
      • Bring to a boil on high heat until sugar is completely dissolved. Remove from heat and stir in 1 basket of blackberries, ½ of a shallot (julienne) and ½ tsp dried thyme.
      • Place in a container and refrigerate overnight. Can be kept in the refrigerator for up to 2 weeks.
  • Fried Shallots:

      • In a sauce pot, preheat canola oil to 375 degrees. Slice 2 shallots into thin rings and place in a bowl with 1c. buttermilk. Allow shallots to sit for 20 minutes.
      • Remove shallots from buttermilk and lightly toss in a bowl with all purpose flour to lightly coat.
      • Drop the shallots in batches into the oil and fry until golden brown. Take out of oil and finish with a sprinkling of salt.
  • Assembly:

      • On plate, place down sauce. Pile in center of plate strawberry/beet salad. Slice pork and fan on the side of the salad. Top with pickled blackberries and fried shallots.
      • Optional garnish: arugula and feta cheese.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!