Wednesday, June 6, 2012
Mom is always good for new inspirations. This time it was courtesy of Mom's super saving skills when she found blackberries on sale at Target for CHEAP! Immediately, I called one of the huge packages she had knowing that the minute John came home, I would make this.
As life would have it, it wasn't the first dinner I welcomed him home with. But it was one that we enjoyed soon after his arrival. The sauce has a complex flavor that I really loved - it was tangy, spicy, and not at all what you'd expect considering its composition. Take the time to strain the sauce; the blackberries break down and the seeds aren't pleasant to eat alone!
2 tablespoons extra virgin olive oil
1 shallot, thinly sliced
2 large sprigs thyme
3 cups frozen blackberries
1 cup Cabernet Sauvignon
2 tablespoons balsamic vinegar
2 tablespoons honey
1/4 teaspoon crushed red pepper
1 pound pork tenderloins, at room temperature and patted dry
1 tablespoon salt
1 1/2 tablespoons black pepper
Preheat the oven to 450 degrees F. In a small pot, heat one tablespoon olive oil over medium heat. Add the shallot and thyme and cook until softened, about 3 minutes. Add 2 cups blackberries, wine, balsamic vinegar, honey, and crushed red pepper. Bring to a boil, then lower the heat and simmer until liquid is reduced by half (about 20-25 minutes).
In a large ovenproof skillet, heat the remaining olive oil over medium-high heat. Season pork with the salt and pepper. Cook all sides until browned, turning frequently (about 10 minutes). Transfer the skillet to the oven and roast the pork until cooked through (15-25 minutes). Transfer to a cutting board. Let rest for 5 minutes and slice thickly.
Strain the blackberry sauce through a strainer. Discard the solids and return the sauce to the saucepan. Stir in the remaining berries and warm over low heat. Divide the pork slices and spoon sauce over each portion.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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