Pork Tenderloin with Three-Berry Salsa

Name: Pork Tenderloin with Three-Berry Salsa
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings.
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 stock; 2 shallots, thinly sliced; 1/2 cup chicken stock

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

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 stock
2 shallots, thinly sliced
1/2 cup chicken stock

Directions

Place the first 5 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 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.
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, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.

Nutrition 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.

Originally published as Pork Tenderloin with a Spicy Three Berry Rumba in Holiday & Celebrations Cookbook 2014

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Average Rating:

s_pants

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!