I told you there would be some meat on its way. Sorry beef fans, this recipe features lovely lean pork tenderloin with a fruity, but not really sweet, sauce. The long-winded name makes it sound fancy. But I can assure you, it’s easy to make. Ready?
Gather some ingredients.
Make the sauce.
Brown and roast the pork.
Finish off the sauce, and then serve over the pork.
I usually have a hard time getting pork to stay juicy. So when I tasted how tender and moist this pork was, I was sold. Now granted it’s not the best pork tenderloin I’ve ever eaten (that award goes to lepigeon. I can’t remember what the flavorings were, but it was cooked in a sous-vide and had the most amazing melt-in-your-mouth texture), but it’s darn delicious pork for a home cook ;)
Pork Tenderloin with Spicy Red Wine-Blackberry Sauce – EveryDay with Rachel Ray, Dec. 2010
- 3 tbp. extra-virgin olive oil
- 1 shallot, thinly sliced
- 3 large sprigs of thyme
- 10 oz. frozen blackberries
- 3/4 cup dry, fruity red wine (pinot noir)
- 2 tbp. balsamic vinegar
- 2 tbp. honey
- 1/4 tsp. crushed red pepper flakes
- Kosher salt and pepper
- 2, 1 lb. pork tenderloins, room temp and patted dry
Preheat the oven to 450°. In a small saucepan, heat 1 tbp. oil over medium heat. Add the shallot and thyme and cook until softened, about 3 min. Add 2 cups blackberries, the wine, vinegar, honey, and crushed red pepper. Season with salt and pepper. Bring to a boil, then lower the heat and simmer until the liquid is reduced by half (about 20 min.).
In a large ovenproof skillet, heat the remaining 2 tbp. oil over medium-high heat. Season the pork with salt and pepper. Cook, turning, until browned (about 10 min.). Transfer the skillet to the oven and roast until the pork registers 150° (about 10 min.). Transfer the pork to a cutting board and let rest for 5 min. before thickly slicing.
Strain the sauce through a fine-mesh sieve. Discard the solids, then return the sauce to the saucepan and season with salt and pepper. Stir in the remaining berries and warm over low heat. Serve the pork with the sauce drizzled over the top or on the side.
Servings – 4-5
– the “spicy” sauce doesn’t have much heat, so don’t be afraid to add the full amount of red pepper flakes if you’re wary of spicy foods
– BE CAREFUL WITH THE SKILLET HANDLE after removing it from the oven. DON’T TOUCH IT BARE-HANDED! It may seem obvious when you’re reading the recipe and when you remove it from the oven, but when you’re tending to your sides and the sauce (i.e. hectically trying to get your dishes finished at the same time) you might forget that it’s HOT AS HECK and burn yourself. Yes, I speak from experience :/