Recipe: Berry Chipotle Sauce

Recipe for Berry Chipotle Sauce

Serves: 4
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,
strawberries)

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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