Pork tenderloin is quite a rich-tasting meat, which makes it amenable to a tangy fruit-based sauce such as this blackberry-based reduction. You might not think of pork as a low fat or lean meat. After all, despite the ubiquitous ad campaign championing pork as "the other white meat," pork is actually classed as a red meat. But it turns out that pork tenderloin is about as lean as a skinless chicken breast. And lest you think that means it must be a tough meat because it has so little fat, it can be cooked to meltingly tender perfection. The key is not to overcook it! Also, due to its relative rich, meaty flavor, you can eat a small quantity of pork tenderloin and feel satisfied.

See Also

Glazed Pork Medallions

Pork with White Beans and Tomatoes

Balsamic Pork Chops

Ingredients

• 1 tbsp olive oil
• 1 pound pork tenderloin, trimmed of fat and silver skin
• 1/4 cup finely chopped shallots
• 1 cup fresh blackberries
• 1/2 cup red wine
• 1/3 cup fat-free chicken broth
• 1 tbsp balsamic vinegar
• salt and pepper to taste

• Prep Time: 10 minutes
• Cook Time: 20 minutes

• Total Time: 30 minutes

Preparation

Slice the trimmed pork tenderloin into rounds, or medallions. Season with salt and pepper if desired. Heat a large nonstick skillet over medium-high heat. Add oil.

Place medallions in skillet, leaving a little space between each. Cook for 4-5 minutes per side, until browned.

Remove the pork medallions from the skillet and cover them with foil to keep warm.

Add chopped shallots and whole blackberries to the skillet and cook until softened, about 5 minutes.

Pour red wine and cook for 2 minutes, until liquid is slightly reduced and a little thickened. Add chicken broth and simmer for 5 minutes, stirring occasionally.

Season with a little kosher salt and freshly ground pepper if you desire, and add tablespoon of balsamic vinegar.

Add medallions back to skillet and cook for 1-2 more minutes, turning once. Serve pork medallions on plates and spoon sauce over them. Enjoy with crisp green vegetables and whole-grain rice or serve with a baby spinach or kale salad.

Serves 4.

Per Serving: Calories 224, Fat 6.2g (sat 1.8g), Cholesterol 74mg, Sodium 421mg, Carbohydrate 10g, Fiber 3g, Protein 21g

Tips and Suggestions:

Feel free to use boneless thin pork loin chops instead of sliced tenderloin

Or use boneless, skinless chicken breasts instead. Make sure to pound them to an even thickness. Veal is another option.

If you happen to have port, use that instead of regular red wine; it's richer and sweeter.

Red wine vinegar works if you don't have balsamic vinegar.

You could use rainier cherries instead of blackberries.

Just be sure to pit them first.