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.

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