Recipe for Berry Chipotle Sauce
1 pork tenderloin, (1 ¼- 1 ½ lbs), trimmed of all exterior sinew and membranes
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon powdered thyme
2 ½ Tablespoons extra virgin olive oil
2 Tablespoons minced shallot (onion will work if shallot is not available)
1 teaspoon minced chipotle in adobo sauce*
¾ cup pomegranate juice
¼ cup blueberries, slightly crushed or chopped
1 cup Progresso low-sodium beef broth
1 teaspoon cornstarch dissolved in 2 teaspoons cold water
1 cup roughly chopped assorted berries (raspberries, blueberries, blackberries,
1. Cut the tenderloin into 8 equally thick medallions or slices. Pound slightly with a meat mallet do that they are ½ inch thick.
2. Combine salt, black pepper and thyme. Sprinkle on the pork slices.
3. Heat a large sauté pan until it is very hot. Add 1 ½ Tablespoons oil and sauté until browned on both sides and cooked through (about 4 minutes per side). Remove from the pan and keep warm.
4. Reduce heat to moderate. Add remaining 1 Tablespoon of olive oil and sauté shallot for several minutes or until it is translucent and lightly brown.
5. Add chipotle, pomegranate juice, and ¼ cup of crushed or chopped blueberries. Boil over high heat until about ¾ of the juice has evaporated.
6. Add the beef broth and reduce by ½. Pour dissolved cornstarch into the boiling sauce while stirring constantly. Add berries, cook for several minutes and serve with pork.
* While chipotles are very hot, you can certainly add more if you really like it hot! Store remaining chipotles in the refrigerator for up to a week or freeze in smaller quantities for future use.
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