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I’ve had this recipe stuck in my head for a while, I just never got around to actually making it. I already had the pork in the freezer and the blackberries were on sale again, so I figured it was a good time to give it a try. The pork turned out pretty good, unfortunately the potatoes in the picture didn’t quite turn out as well. I’ll have to work on that one and get back to you guys 🙂
1 pound pork tenderloin, cut into 1/2 inch slices
1/2 cup balsamic vinegar
3/4 cup red wine
1/4 cup minced garlic
1/4 minced fresh rosemary
1 cup blackberries
1 tablespoon cornstarch
2 tablespoons water
Sear the pork slices on each side, once they’re golden brown on each side remove them from the pan.
Add the balsamic vinegar, red wine, garlic and rosemary to the pan. Add the blackberries and crush most of them, leave a couple of them whole. Let it come to a boil.
Add the pork back to the pan, turn down the heat down to medium. Let it cook and simmer for about 15 minutes.
Check the pork to make sure it’s cooked all the way through and remove it from the pan, along with the uncrushed blackberries.
If you have cheesecloth, strain the herbs out of the sauce. If not, just scoop it out with a slotted spoon. Stir the cornstarch into the water, then add it to the sauce. Let it come to a boil until it’s as thick as gravy.
Serve the pork with a spoonful of sauce on top.
Servings Per Recipe: 6
Amount Per Serving
Total Fat: 6.4 g
Cholesterol: 59.7 mg
Sodium: 53.5 mg
Total Carbs: 9.7 g
Dietary Fiber: 1.5 g
Protein: 22.8 g