This sauce is a gorgeous deep purple and chunky from the berries. The flavor, not too sweet, tempered by shallots, garlic and red wine. Its easy to make and leftovers will last the better part of a week in the refrigerator. It’s great over pork tenderloin as well as salmon and seared duck breast.
1 ½-2poundspork tenderloinpreferably organic or pastured
1tablespoonolive oildivided use
¼teaspoonSea salt
¼teaspoonground black pepper
¼ teaspoongranulated garlic
Sauce
1 ½tablespoonsolive oil
2tablespoonsfinely chopped shallot1 medium shallot
2smallgarlic cloveschopped fine
2cupsdry red wineI use two mini airline bottles
6-8ouncesblackberriesfresh or frozen, thawed
4tablespoonsblackberry fruit spread
1½tablespoonsBalsamic or blueberry vinegar
1tablespoonwarm water
1teaspoonarrowroot starchfor optional thickening
Instructions
Trim the Pork
Remove pork tenderloin from the refrigerator and unwrap about 45 minutes ahead of time to get the chill off. With a thin, sharp knife, slice off any silverskin (looks like packaging tape). Set aside until ready to sear and roast.
Make the Sauce
Start the sauce. Place a small saucepan (2 quart) over medium-low heat and add 1 ½ tablespoons olive oil. When oil is warm, add the shallot and cook until it’s a light golden color, about 2 minutes. Add garlic and cook 1 minute. Add wine and bring to a boil. Reduce wine by half, to about one cup.
Turn heat to low and add the blackberries, jam and vinegar. Stir and cook a few minutes until the sauce is thickened, breaking up the blackberries with a fork. If you want the sauce thicker, mix the arrowroot starch and warm water together in a small bowl and stir into the sauce. Turn heat off and allow the sauce to hold while you cook the pork tenderloin.
Sear and Roast Pork
Pre-heat oven to 375°F degrees. Cover a rimmed baking sheet with foil or parchment. Drizzle pork with about a teaspoon of olive oil (the rest is for the pan)and roll the pork around to coat it, then sprinkle salt, pepper and granulated garlic. Heat a skillet or sauté pan over medium heat until hot. Add the rest of the olive oil to the pan, about ½ a tablespoon, and sear the pork until golden brown on all sides. Place the pork on the covered baking sheet and place in the oven. Roast until the pork reaches 145°F degrees internally, about 8-10 minutes. Oven timing varies. Measure it with a digital thermometer.
Serve
Allow the pork to stand for a few minutes to absorb the juices. Then slice and offer the blackberry wine sauce on the side.