The mild flavor of a pork tenderloin pairs nicely with this sweet and tangy salsa. While all berries contain a type of natural sugar, they’re also rich in fiber and vitamin C and are bursting with flavor when freshly picked.
PREP TIME
20 Min
COOK TIME
15 Min
SERVINGS
6
DIFFICULTY
Easy
Ingredients
Salsa
- 1 ¼ cups fresh blackberries
- 1 ¼ cups fresh raspberries
- 1 cup fresh blueberries
- 1 medium sweet red pepper, finely chopped
- 1 jalapeno pepper, seeded and minced
- ½ medium red onion, finely chopped
- ¼ cup fresh lime juice
- 3 tablespoons minced fresh cilantro
- ¼ teaspoon salt
Pork
- 2 pork tenderloins, cut into ¾-inch slices
- Salt and pepper to taste (optional)
- 2 tablespoons olive oil, divided
- ½ cup white wine
- 2 shallots, thinly sliced
- ½ cup chicken stock
Directions
- Place first 5 ingredients in a bowl (through jalapeno pepper). Toss lightly to combine. Set aside 1 cup berry mixture for use later as part of the sauce. Add onion, lime juice, cilantro and salt to berry mixture and stir gently until combined. Let stand for 30 minutes.
- Meanwhile, season pork with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add half of the pork and cook until a thermometer inserted in the meat reads 145 degrees, approximately 2-4 minutes on each side. Remove from the pan and repeat with the remaining pork and oil.
- Add wine, shallots and reserved berry mixture to the pan, stirring to loosen browned bits. Bring to a boil. Cook until liquid is reduced to 1 tablespoon, approximately 4-6 minutes. Stir in chicken stock and cook until shallots are tender. Return pork to the pan, and heat through.
- Garnish with salsa and serve.
Nutrition Facts
Servings: 6 | Calories: 239 | Total fat: 9g | Saturated fat: 2g | Total carbohydrate: 15g | Fiber: 5g | Protein: 25g | Sodium: 261g
Recipe provided by Michelle Eaton, MS, RD, ThedaCare, courtesy of Taste of Home
