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

2 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. + standing Cook: 25 min.

Makes

6 servings

Updated: Sep. 30, 2022

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

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

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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.

Pork Tenderloin with Three-Berry Salsa

Ingredients

Directions

Nutrition Facts

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