Pork tenderloins are one of my favorite things to eat and cook. The possibilities of dressing the pork are endless, and the blackberry-sage reduction was a nice outfit for this tenderloin.
Ingredients:
Cooking spray
2 Tablespoons minced shallots
3 cups fresh blackberries (about 1 pound)
1/2 teaspoon chopped fresh sage
1 (14-ounce) can fat-free, less-sodium chicken broth
2 Tablespoons balsamic vinegar
1 1/2 teaspoons sugar
1 Tablespoon butter
3/4 teaspoon kosher salt, divided
1 teaspoon black pepper
1 (1 1/2-pound) pork tenderloin, trimmed
Sage sprigs (optional)
Directions:
Prepare grill to medium heat.
Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage, and broth; bring to a boil. Reduce heat, and simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to pan. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 10 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm.
Sprinkle remaining 1/2 teaspoon salt and pepper over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 160-degrees, turning pork occasionally. Let stand 10 minutes. Cut crosswise into 1/4-inch thick slices. Serve with blackberry reduction; garnish with sage sprigs, if desired.
Makes 6 servings (serving size: 3 ounces pork and 2 Tablespoons sauce)
Nutritional Info: 199 calories; 6.1g fat; 79mg cholesterol; 32mg calcium; 10g carbs; 439mg sodium; 25.3g protein; 4g fiber; 2mg iron
Source: Cooking Light
Cooking spray
2 Tablespoons minced shallots
3 cups fresh blackberries (about 1 pound)
1/2 teaspoon chopped fresh sage
1 (14-ounce) can fat-free, less-sodium chicken broth
2 Tablespoons balsamic vinegar
1 1/2 teaspoons sugar
1 Tablespoon butter
3/4 teaspoon kosher salt, divided
1 teaspoon black pepper
1 (1 1/2-pound) pork tenderloin, trimmed
Sage sprigs (optional)
Directions:
Prepare grill to medium heat.
Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage, and broth; bring to a boil. Reduce heat, and simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to pan. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 10 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm.
Sprinkle remaining 1/2 teaspoon salt and pepper over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 160-degrees, turning pork occasionally. Let stand 10 minutes. Cut crosswise into 1/4-inch thick slices. Serve with blackberry reduction; garnish with sage sprigs, if desired.
Makes 6 servings (serving size: 3 ounces pork and 2 Tablespoons sauce)
Nutritional Info: 199 calories; 6.1g fat; 79mg cholesterol; 32mg calcium; 10g carbs; 439mg sodium; 25.3g protein; 4g fiber; 2mg iron
Source: Cooking Light
1 comment:
This looks really good, Maryanna....juicy and full of flavor. I know Aubrey enjoyed it!
Illu mucho!
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