My husband came home from a work meeting that had served pork with a spicy blueberry salsa. He was amazed at how tasty it was, so I came up with my own rendition without seeing or tasting what he had. It took several tries, but this is the delicious result.
- 1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained
- 1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained
- 1 cup fresh or frozen blueberries (about 6 ounces), thawed
- 1 medium sweet red pepper, finely chopped
- 1 jalapeno pepper, seeded and minced
- 1/2 medium red onion, finely chopped
- 1/4 cup lime juice
- 3 tablespoons minced fresh cilantro
- 1/4 teaspoon salt
- 2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil, divided
- 1/2 cup white wine or chicken stock
- 2 shallots, thinly sliced
- 1/2 cup chicken stock
- Place the first 5 ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes.
- Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil.
- Add wine, shallots and reserved berry mixture to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced to 1 tablespoon, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
3 ounces cooked pork with 2/3 cup salsa and 3 tablespoons sauce: 239 calories, 9g fat (2g saturated fat), 64mg cholesterol, 645mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit.