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Author Notes: Pork tenderloin is a weeknight dream to make, but turns into a nightmare if you make it over and over and over again like yours truly. In the interest of keeping things interesting, I "flash pickled" some blackberries and a shallot as a tart and tangy accompaniment. —theicp
- 1.5 lb. Pork tenderloin
- 1 Pint blackberries
- 1 Large shallot, sliced
- 1/2 c. White wine vinegar
- 1 T. Sugar
- Kosher salt & pepper
- Olive oil
- Rub a grill pan with a tablespoon or two of olive oil, so that it's nicely coated. Bring the pan to high heat and season the pork with salt and pepper.
- Once the pan is searing hot, add the tenderloin. Turn it over on each of its four sides for about five minutes per side.
- While the pork tenderloin is cooking, add the blackberries, sliced shallot, white wine vinegar, and sugar to a sauce pan. Turn the heat on high until the vinegar begins to boil. Reduce the heat to medium and let the berries and shallot simmer for five minutes. Remove the the pan from heat.
- Once the pork is grilled on all sides, let it rest for about five minutes before cutting into it. Meanwhile, drain all of the liquid from the sauce pan. To serve, slice a few pieces of tenderloin and top them with the pickled blackberries and shallot. Season with any additional salt and pepper to taste.
- This recipe was entered in the contest for Your Best Berry Recipe
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