This is a REALLY old (2002?) recipe from Southern Living magazine, but it is definitely a keeper. The sauce is slightly sweet, but the berry flavor is not overpowering at all.
Pork Medallions with Blackberry Sauce
2 (1 pound each) pork tenderloins
1 tsp. salt
1 tsp. coarsely ground black pepper
1 tsp. coarsely ground whole allspice (I just used 1 tsp. ground allspice)
1/4 cup butter, divided
1/2 cup minced shallots (about 3 large ones)
2/3 cup dry white wine (I used a Chardonnay)
3 Tbsp seedless blackberry fruit spread
(the “seedless” part is important – I ended up having to strain mine and it was a HUGE pain)
Optional garnishes: fresh blackberries, fresh thyme sprigs.
(I didn’t use the garnishes, because the brussels sprouts that I served with this already had fresh thyme in them and it’s not blackberry season here.)
Sprinkle pork evenly with salt, black pepper, and allspice. Cover and chill for at least 30 minutes.
Grill pork over medium-high heat (350 to 400 degrees) for 20 minutes or until a meat thermometer inserted into the thickest portion registers 160 degrees, turning pork once (I had to turn it more than once). Remove from grill, and let stand 10 minutes.
Melt 2 Tbsp. butter in a small saucepan over medium-high heat while pork stands. Add shallots, and saute 5 minutes or until tender. Add wine; cook 13 minutes or until liquid is reduced by half. Reduce heat to low; whisk in fruit spread and remaining 2 Tbsp. butter. Cook 2 minutes or until slightly thickened.
Cut pork into 1/4 inch thick slices. Drizzle blackberry sauce over pork. Garnish, if desired.
I served this pork with these brussels sprouts (Boy’s special request) and some mashed Yukon Gold potatoes (put some fresh garlic in the water while they boil, then add some butter and half and half when you mash them – Mmmmm). Big hit with both kids and especially Hubby.