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Let's Dish: Berry Chipotle Sauce

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    June 2, 2014 | 12:48 pm

    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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