The next year, I ended up with
blackberry syrup, so now I add pectin for extra insurance. And
I have learned to use blackberries in other ways.
Desserts are an obvious way
to enjoy blackberries, but I think you will also like them in
this pork entrée. An easy sauté, its colorful sauce
is made in the same pan as the meat. Ready in minutes, this sauce
is equally good on pork or turkey cutlets.
Pork Medallions with Blackberry
Pan Sauce - Makes 4
1 large pork tenderloin (12-14
1 Tbsp. canola oil
2 Tbsp. finely chopped shallots
1/2 cup pomegranate concentrate or juice
1-2 Tbsp. honey
1/2 tsp. dried oregano
Pinch of ground chipotle chile powder or 1/4 tsp. finely-chopped
Salt and freshly ground black pepper to taste
1 container (6-oz.) fresh blackberries, about 1 1/2 cups
Preheat the oven to 250 degrees.
Cut the tenderloin crosswise
into 12 slices, about half-inch thick for the round part, longer
at the thin end. One at a time, stand the pieces on wax paper,
cover with another sheet of paper, and pound to an even thinness
using a meat-pounder or the side of a heavy knife.
Heat the oil in a large skillet
over medium-high heat. Brown the meat well on both sides, using
tongs to turn the medallions after about 4 minutes, and cooking
them until they are no longer pink in the center, about 8 to
10 minutes in all. Transfer the meat to a heatproof plate and
cover loosely with foil. Place the meat in the oven to keep warm.
Add the shallots and juice to
the pan, scraping vigorously with a wooden spoon to gather up
all the browned bits. Reduce the heat to medium, add 1 Tbsp of
the honey, the oregano and chipotle pepper. Simmer 1 minute.
Add salt and freshly ground black pepper to taste. Mix in the
remaining honey, if desired. Add the berries and cook until they
are heated through and lighter in color, 2 minutes.
Divide the meat among 4 dinner
plates, spoon on the sauce and serve immediately.
Per serving: 188 calories, 7
g. total fat (1 g. saturated fat), 14 g. carbohydrate, 19 g.
protein, 2 g. dietary fiber, 48 mg. sodium.