INGREDIENTS:
1-1/2 pounds pork tenderloin
12 ounces blackberries
1-1/2 cups red wine
8 ounces mushrooms, sliced
1 teaspoon sugar
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
Salt and pepper, to taste
Parsley, for garnish
DIRECTIONS:
1. Preheat oven to 425F. Cook pork on a rimmed baking sheet (uncovered) for 20-25 minutes or until cooked through. Cover with foil and let sit for 5 minutes before slicing.
2. Meanwhile, add about 9 ounces (3/4 of the pack) of blackberries to a saucepan over medium heat. Add red wine, mushrooms, sugar, sage, thyme, salt and pepper to the saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until red wine is reduced by 1/3.
3. When pork is done, add excess juices to the red wine reduction. Just before serving, pour over pork; garnish with parsley and the remaining fresh blackberries.
Source: Drool Worthy
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