Rosemary pork tenderloin in blackberry sauce on a bed of rustic mashed potatoes

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  • 7 oz pork tenderloin
  • 4.5 oz fresh Hortifrut blackberries
  • 2 tbsp olive oil
  • 1/2 tbsp salt
  • 3 1/2 tbsp whole peppercorns
  • 3 1/2 tbsp rosemary
  • 3 1/2 tbsp thyme
  • 5 fl oz port wine
  • 3.5 oz brown sugar
  • 5.5 oz red onion
  • 2.25 oz celery stalks
  • 3.5 oz carrot

Rustic mashed potatoes:

  • 7 oz tri-color potatoes
  • 2 oz salt
  • 0.7 oz (1 1/3 tbsp) pepper
  • 2 oz paprika
  • 1 1/3 tbsp merkén (smoked chili pepper)
  • 1 1/3 tbsp butter
  • 1 cup cream


Rinse the fruits and vegetables.

Clean the pork tenderloin, defat, and sear it in a hot pan or pot with olive oil. Season with salt and pepper.

Add the chopped vegetables, with the julienned red onion and carrot.

Add minced rosemary and thyme.

Deglaze with port wine and simmer for 25 minutes.

For the blackberry sauce, put the brown sugar, blackberries, and water in a pan over low heat, stirring constantly until you can see the bottom of the pan.

Reserve some blackberries for decoration.

When the tenderloin is ready, add the blackberry sauce and allow to rest for 5 minutes.

Serve together with rustic mashed potatoes.

Rustic mashed potatoes:
Rinse the potatoes thoroughly and cook with skin in cold water with salt. Once done, take out of the water and mash with a potato masher, season with pepper, paprika, merkén, and butter.

Soften with milk cream.

Correct seasoning and serve as a side dish.