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 broth; 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 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 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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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!