I believe I’ve prepared this pork dish about 10 times in the last few months. Although my family adores a good pork tenderloin, I think I’ve now worn out the welcome of any future pork tenderloin in my house.
With that being said… practice does make perfect, and this recipe has transformed into a simple, delicious meal that will hopefully have my family asking for more.
Wine reduction sauces are divine, however, most wine reduction sauces take patience and a little more time. I’ve tried to make this sauce as simple and as flavorful as a typical reduction sauce, but in less time. The outcome is a savory, but hint of sweet, blackberry sauce with flavors of shallot and port wine.
The deep intensity of a wine reduction sauce isn’t there, instead it’s a light and fruity sauce that highlights the lovely flavors of the port and spiciness of the shallots. A fabulous and impressive sauce but in half the time. However, if it’s depth of flavor you truly desire, try adding a tablespoon of veal or beef demi-glaze to the broth. I can usually find a quality demi-glaze in the freezer section of my local PCC Market, and I’ve also seen several high quality demi-glaze products at Whole Foods.
Please let me know what you think. I love to hear from my fellow foodies and comments are always welcome! I’ll also be posting a few side dishes that will compliment this recipe beautifully! Keep an eye out for those recipes in the next few days.
Thanks to the super fabulous Shelly Baker McFalls who suggested the winning side dish of roasted green beans with candied pecans. Thanks Shelly!
Pan Seared Pork Tenderloin with a Blackberry and Port Wine Sauce
1 ½ -2 lbs Pork Tenderloin, sliced crosswise into 1 inch slices
Extra Virgin Olive Oil
Salt and fresh cracked black pepper
1 large shallot, finely diced
1 ½ cup Port wine
2 cups fresh or frozen Blackberries, thawed
3 tablespoons honey
1 cup chicken broth
1 teaspoon fresh chopped oregano
2 tablespoons butter
Chopped fresh Italian parsley or oregano for garnish
Fresh blackberries for garnish
In a small stock pot, heat the blackberries, honey and chicken broth to a simmer, continuing the simmer until the liquid has reduced and thickened a bit.
Preheat the oven to 350F. Add 1-2 tablespoons high heat sunflower or safflower oil to a large skillet and heat over medium high heat. Season the pork tenderloin with salt and pepper. When the oil is hot add the tenderloin and sear on both sides. Transfer the pork to an oven proof baking dish and roast for about 15-20 minutes or until the internal temperature of the pork reaches 155-160 degrees. Remove from the oven and let the pork rest for 5-10 minutes before serving.
To finish the sauce: In the same large skillet over medium heat, add a little olive oil and a pat of butter. Once this has heated, add the shallots and stir for a minute or two. Next, whisk in the port wine and let the liquid come to a slow boil. Turn the heat down to medium low and continue to simmer for a few minutes.
Add the blackberries and chicken broth liquid to the port wine and shallots, and then add the tablespoon fresh oregano and bring the sauce to a boil. Once it has reached a boil, reduce the heat to medium and simmer for a few minutes until the sauce has thickened a bit. Once the sauce is done, remove from the heat and add the tablespoon of butter (this will “gloss your sauce”). Taste the sauce and season with salt and pepper if needed.
Slice the pork and place on a platter, drizzling the sauce over the top. Garnish with a few fresh blackberries and chopped fresh Italian Parsley.
Serve with roasted green beans and candied pecans, herbed brown and wild rice, and fresh greens with citrus vinaigrette.
OPTIONS: According to my chief taste tester and food critic, Ranger Craig, this sauce would taste great over grilled fresh salmon or even a beautiful piece of halibut.