Pork Tenderloin with Three-Berry Salsa Recipe

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Pork Tenderloin with Three-Berry Salsa Recipe
Pork Tenderloin with Three-Berry Salsa Recipe photo by Taste of Home
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Pork Tenderloin with Three-Berry Salsa Recipe

Read Reviews
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Publisher Photo
My husband came home from a work meeting that had served pork with a spicy blueberry salsa. He was amazed at how tasty it was, so I came up with my own rendition without seeing or tasting what he had. It took several tries, but this is the delicious result. —Angie Phillips, Tarzana, California
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 25 min.

Ingredients

  • 1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained
  • 1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained
  • 1 cup fresh or frozen blueberries (about 6 ounces), thawed
  • 1 medium sweet red pepper, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 1/2 medium red onion, finely chopped
  • 1/4 cup lime juice
  • 3 tablespoons minced fresh cilantro
  • 1/4 teaspoon salt
  • PORK:
  • 2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1/2 cup white wine or chicken broth
  • 2 shallots, thinly sliced
  • 1/2 cup chicken stock

Directions

Place the first five ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes.
Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil.
In same pan, add wine, shallots and reserved berry mixture, stirring to loosen browned bits from pan. Bring to a boil; cook 4-6 minutes or until liquid is reduced to 1 tablespoon. Stir in stock; cook 5 minutes longer or until shallots are tender, stirring occasionally. Return pork to pan; heat through. Serve with salsa. Yield: 6 servings.
Originally published as Pork Tenderloin with Three-Berry Salsa in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

3 ounces cooked pork with 2/3 cup salsa and 3 tablespoons sauce: 239 calories, 9g fat (2g saturated fat), 64mg cholesterol, 645mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit.

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  • 1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained
  • 1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained
  • 1 cup fresh or frozen blueberries (about 6 ounces), thawed
  • 1 medium sweet red pepper, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 1/2 medium red onion, finely chopped
  • 1/4 cup lime juice
  • 3 tablespoons minced fresh cilantro
  • 1/4 teaspoon salt
  • PORK:
  • 2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1/2 cup white wine or chicken broth
  • 2 shallots, thinly sliced
  • 1/2 cup chicken stock
  1. Place the first five ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes.
  2. Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil.
  3. In same pan, add wine, shallots and reserved berry mixture, stirring to loosen browned bits from pan. Bring to a boil; cook 4-6 minutes or until liquid is reduced to 1 tablespoon. Stir in stock; cook 5 minutes longer or until shallots are tender, stirring occasionally. Return pork to pan; heat through. Serve with salsa. Yield: 6 servings.
Originally published as Pork Tenderloin with Three-Berry Salsa in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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s_pants User ID: 174050 227786
Reviewed Jun. 11, 2015

"This recipe was good, but not as exceptional as I thought it might be. Just didn't have the wow factor I was looking for. I substituted strawberries for the raspberries because that is what I had on hand, but I do not think that would have made that much of a difference. Not everyone wanted the salsa on top, so I ate the extra with chips the next day!"

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