I enjoy playing around with different flavors. The combination of frozen mixed berries, the blackberry preserves with balsamic and honey truly enhanced the flavor of the pork
1 8-10-ounce pork tenderloin
3 Tbs. sweet butter
1 Tbs. olive oil
2 Tbs. blackberry preserves
2 Tbs. balsamic vinegar
1 Tbs. honey
1 clove garlic, chopped
1 shallot, chopped
1 Tbs. fresh rosemary, chopped
1½ cup frozen mixed berries
⅔ cup chicken broth
salt and pepper to taste
No nutrition information available
Preheat oven to 450. Melt ½ Tbs. butter in heavy ovenproof skillet over medium to high heat. Season pork with salt and pepper. Sear pork about 2 minutes on all sides. Place in oven and roast pork until thermometer inserted into center reaches 155. Depending on oven this takes about 10 minutes.
Meanwhile, melt 1 Tbs. of olive oil in a heavy skillet over medium to high heat. Add 1 Tbs. of butter. Add garlic, shallots and rosemary. Cook until shallots and garlic soften about 2-3 minutes.
Add broth, berries, blackberry preserves balsamic and honey. Cook 2-3 minutes.
Allow pork to rest. Remove any drippings from the pan and add to berry mixture. Gently boil until it reduces and slightly thickens. Stir in remaining butter. Season with salt and pepper if necessary. Slice pork and drizzle sauce on top. Bon Appetite!!!