From
Naomi Woodman:
PORK
MEDALLIONS WITH BLACKBERRY SAUCE
“I know
this sounds weird but taste great and very attractive
when
served
on individual plates”.
1 pork
tenderloin
garlic to taste
1/2c beef bouillon
1 cup red wine (remember if you can't drink it don't cook with it,
a
good cabernet works great)
1/2 cup blackberry preserves (seedless)
salt
and pepper to taste
2 shallots (can use 1/4 c very sweet onion) diced
1 tablespoons butter (not margarine)
1 tablespoon cornstarch mixed with 2 tablespoons cold water.
Preheat
oven or grill to 400 degrees. Season pork tenderloin with
garlic,
pepper, and salt. Place in oven safe dish if using oven. do
not
cover.
Place in oven or grill for 30 mins. If in
grill, turn after 15 mins.
While meat is cooking, sauté shallots in butter. Add beef bouillon
and
wine. Bring to slow boil. Reduce heat and simmer until reduced
by
1/3. Stir in blackberry preserves. Just before serving add
cornstarch mixture stirring constantly until thickened. When pork is
done,
cross cut into 1 inch thick medallions and arrange on plate.
Spoon
blackberry sauce over pork, garnish with fresh parsley and
serve.
Serve with steamed veggies.
(Adapted
from Southern Living Cookbook)