Pork Tenderloin With Blackberry Wine Sauce
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Pork Tenderloin With Blackberry Wine Sauce
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| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 1kg Pork Tenderloin
- 2tbsp Olive Oil
- 1small Brown Oniondiced
- 2cloves Garliccrushed
- 1cup Red Winepreferable dry red wine.
- 150g Blackberriesfresh or frozen
- 1tbsp Balsamic Vinegar
- 2tbsp Blackberry Jam
- 2tbsp Cornflour
- 1tbsp water
Instructions
- Pre-heat a fan forced oven to 180°C (350°F).
- Heat 1 tbsp olive oil in a large frying pan over medium high heat.
- Add pork tenderloin and cook until browned on all sides (about 15 minutes).
- Remove from pan and place onto a baking tray lined with baking paper.
- Place in oven and cook for about 20 minutes, until pork is cooked through.
- Remove from oven, cover with foil and let rest for about 5 minutes before carving.
Blackberry Wine Sauce
- Heat 1 tbsp olive oil in a medium pot over medium-high heat.
- Add onion and cook for about 2 minutes.
- Add garlic and cook for a further 1 minute. Stir regularly.
- Add wine and bring to boil. Continue until wine has reduced by about one third.
- Reduce heat to medium then add blackberries, blackberry jam & balsamic vinegar. Continue cooking until blackberries soften and break down and sauce thickens. Continue stirring for a few minutes. Note: use a fork to break down blackberries while cooking.
- Add cornflour to allow sauce to thicken. Stir for a further couple of minutes or so to fully combine and allow sauce to thicken. Remove from heat.
- Carve pork tenderloin into slices and serve topped with blackberry sauce.
- Serve with your favourite vegetables such as broccolini and crispy roast potato.