Port Tenderloin with Port Wine Blackberry Sauce

This is one of the simplest, fastest cooking entrees ever, but it sure is good.

Pork Tenderloin with Port Wine Blackberry Sauce

1-1 and 1/2 to 2 lb. pork tenderloin
Kosher salt, to taste
Fresh cracked black pepper, to taste
2 tbl. olive oil
1/2 c. port wine
2 tbl. butter
1/2 c. blackberry jam

Slice pork tenderloin into medallions about 3/4″ thick. Most tenderloin recipes I see call for the tenderloin to be beaten with a meat mallet but I’ve never found that necessary. Tenderloin cooks fast and is tender, so it doesn’t really matter if the medallions are a bit uneven, size-wise.

Sprinkle both sides of each medallion with salt and pepper.

Turn your oven on to 200 degrees.

Heat 1 tbl. olive oil in a large sautee pan over medium-high heat. This amount of tenderloin will need to cook in two batches, so you’ll need to add the rest of the oil to the pan for the second batch. Cook the medallions approximately 3 to 4 minutes per side, until done. Place the cooked medallions on a platter and place in your oven to keep warm.

Deglaze the pan with the port wine scraping up all the browned bits. Allow the liquid to reduce by half, then add the butter one tablespoon at a time. The sauce will thicken slightly at this point. Now add the jam, stirring constantly until thoroughly heated. Remove the sauce from the heat.

Serve the medallions by plating and passing the sauce over the top.

How easy was that?

A variation on this dish which has a slightly lighter flavor is to replace the port wine with sherry and replace the blackberry jam with cherry preserves.