My favorite mix of flavors are sweet and savory. The tang of berries on my tongue mixed with the creaminess of butter sends my senses into a whirl. This Trois Berry Pork Tenderloin was a huge hit at a recent party I hosted. It's simple, delicious, and a perfect summertime meal.
Ingredients
1 tbsp. olive oil
2 lb. pork tenderloin
salt and pepper
Trois Berry Port Wine Reduction Sauce
2 tbsp. butter
1 shallot minced
1/3 c. dried mixed berries equal parts blueberries, cherries, & cranberries
1 c. Port wine
salt & pepper to taste
Pre-beat oven to 350 degrees.
Heat pan medium-high heat, add olive oil. Run pork tenderloin with kosher salt and freshly ground pepper. Brown all sides of the tenderloin. Insert an instant read thermometer and put tenderloin in oven and cook until internal temperature is 145 degrees.
When pork has reached the desired temperature remove from oven and set on plate to rest. In the same pan melt 1 tbsp butter and saute shallot until translucent. Add the dried berries and saute until soft. Add port wine and reduce to 3 tbsp. liquid.
Slice the tenderloin on a bias and pour the reduction sauce on top. Serve with your favorite vegetable. Mine was with sauteed green beans with toasted almonds.
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