Pork and fruit is a winning culinary combination. Rather than using the more traditional apples, this recipe calls for a double dose of berries, both whole blackberries and pure raspberry vinegar to create a tart foil for the pork. For a delicious side dish, a grain, such as bulgur or barley, mixed with caramelized onions would be ideal, adding sweetness to the plate.
Ingredients
- 1/3 cup whole wheat flour
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 pork tenderloin, about 1 to 1-1/2 pounds
- 4 tablespoons extra virgin olive oil
- 1/3 cup Raspberry Vinegar
- 1/3 cup white wine or homemade or low-sodium store-bought chicken stock
- 2 cups fresh blackberries, rinsed and patted dry
- 4 springs fresh thyme or 1/2 teaspoon dried thyme
Directions
Step 1
Mix the flour, salt, and pepper in a pie plate. Cut the tenderloin into medallions about 3/4- to 1-inch thick.
Step 2
Heat a frying pan large enough to hold the medallions over medium heat. When hot, add the oil, then quickly coat both sides of each medallion in the flour mixture, shake off any excess, and add to the pan. Sear for 3 minutes on each side or until brown. Transfer the medallions to a dish.
Step 3
Deglaze the pan with the vinegar. Add the wine or broth and the berries, and briefly bring to a boil. Add the medallions back into the pan, reduce the heat to a simmer, cover, and cook until an instant-read thermometer reaches 145°F, about 5 more minutes. Divide the medallions among four dinner plates. Raise the heat on the stove back to medium, and use a potato masher to partially purée the berries; cook for 3 more minutes until the sauce thickens slightly. Spoon the berry sauce over the medallions.
Yields 4 servings