![\"IMG_3848-1.jpg\"](\"http:\/\/www.feedyourkids.com\/IMG_3848-1.jpg\")
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This is a REALLY old (2002?) recipe from Southern Living<\/u> magazine, but it is definitely a keeper. The sauce is slightly sweet, but the berry flavor is not overpowering at all.<\/p>\n
Pork Medallions with Blackberry Sauce<\/strong><\/p>\n 2 (1 pound each) pork tenderloins Sprinkle pork evenly with salt, black pepper, and allspice. Cover and chill for at least 30 minutes.<\/p>\n 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.<\/p>\n 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.<\/p>\n Cut pork into 1\/4 inch thick slices. Drizzle blackberry sauce over pork. Garnish, if desired.<\/p>\n I served this pork with these brussels sprouts<\/a> (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.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading “Pork Medallions with Blackberry Sauce”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-208","post","type-post","status-publish","format-standard","hentry","category-entrees"],"_links":{"self":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=208"}],"version-history":[{"count":0,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/208\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 tsp. salt
\n1 tsp. coarsely ground black pepper
\n1 tsp. coarsely ground whole allspice (I just used 1 tsp. ground allspice)
\n1\/4 cup butter, divided
\n1\/2 cup minced shallots (about 3 large ones)
\n2\/3 cup dry white wine (I used a Chardonnay)
\n3 Tbsp seedless blackberry fruit spread
\n(the “seedless” part is important – I ended up having to strain mine and it was a HUGE pain)
\nOptional garnishes: fresh blackberries, fresh thyme sprigs.
\n(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.)<\/p>\n![\"IMG_3853.jpg\"](\"http:\/\/www.feedyourkids.com\/IMG_3853.jpg\")
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