From Naomi Woodman:
PORK MEDALLIONS WITH BLACKBERRY SAUCE
“I know this sounds weird but taste great and very attractive when
on individual plates”.
garlic to taste
1/2c beef bouillon
1 cup red wine (remember if you can't drink it don't cook with it,
good cabernet works great)
1/2 cup blackberry preserves (seedless)
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)