Let’s Dish: Berry Chipotle Sauce

By Adam Carros, KCRG-TV9

Recipe for Berry Chipotle Sauce

Serves: 4

1 pork tenderloin, (1 ¼- 1 ½ lbs), trimmed of all exterior sinew and membranes

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon powdered thyme

2 ½ Tablespoons extra virgin olive oil

2 Tablespoons minced shallot (onion will work if shallot is not available)

1 teaspoon minced chipotle in adobo sauce*

¾ cup pomegranate juice

¼ cup blueberries, slightly crushed or chopped

1 cup Progresso low-sodium beef broth

1 teaspoon cornstarch dissolved in 2 teaspoons cold water

1 cup roughly chopped assorted berries (raspberries, blueberries, blackberries,

strawberries)

1. Cut the tenderloin into 8 equally thick medallions or slices. Pound slightly with a meat mallet do that they are ½ inch thick.

2. Combine salt, black pepper and thyme. Sprinkle on the pork slices.

3. Heat a large sauté pan until it is very hot. Add 1 ½ Tablespoons oil and sauté until browned on both sides and cooked through (about 4 minutes per side). Remove from the pan and keep warm.

4. Reduce heat to moderate. Add remaining 1 Tablespoon of olive oil and sauté shallot for several minutes or until it is translucent and lightly brown.

5. Add chipotle, pomegranate juice, and ¼ cup of crushed or chopped blueberries. Boil over high heat until about ¾ of the juice has evaporated.

6. Add the beef broth and reduce by ½. Pour dissolved cornstarch into the boiling sauce while stirring constantly. Add berries, cook for several minutes and serve with pork.

facebook twitter rss mobile google plus
email alerts you tube hooplanow pinterest instagram