Pork is pretty lean, versatile, and pairs so well with several fruits, especially blackberries. The sauce can be made in advance that day and reheated to simplify steps.
(modification of recipe originally from Cooking Light)
Serves 6
- Cooking Spray
- 2 tablespoons minced shallots
- 3 cups fresh blackberries (approximately 1 pound)
- ½ teaspoon chopped fresh sage
- 1 (14 ounce) can fat-free reduced sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1 ½ teaspoons sugar
- 1 tablespoon unsalted butter
- ¾ teaspoon kosher salt, DIVIDED
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground allspice
- 1 (1 ½ pound) pork tenderloin, trimmed of excess fat
Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage and broth; bring to a boil. Reduce heat, simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to saucepan. Stir in vinegar and sugar; bring to a boil. Cook until reduced to ¾ cup (about 15 minutes); remove from heat. Stir in butter and ¼ teaspoon salt, stirring until butter melts. Keep warm.
Heat grill to high heat. Sprinkle remaining ½ teaspoon salt, pepper and allspice over pork. Sear pork on direct high heat for 2 minutes on each side (8 minutes total). Grill on indirect heat for 12 to 15 minutes or until done. Remove from heat, cover and let rest for 10 minutes. Slice pork and serve with warm blackberry sauce.
Nutritional Info/Serving: Calories 199, Fat 6 g, Protein 25 g, Carbs 10 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 Purple, 0.5 tsp
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