"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Medallions with Blackberry Sauce Recipe

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This recipe for Pork Medallions with Blackberry Sauce, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Reeves
Added: Thursday, August 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1-lb pork tenderloins
1 tsp salt
1 tsp coarsely ground pepper
1 tsp coarsely ground allspice
1/4 cup butter (divided)
1/2 cup diced shallots( 3 large)
2/3 cup dry white wine
3 TBS seedless blackberry all-fruit spread

Directions:
Directions:
Sprinkle pork evenly with salt, pepper and allspice.
Cover and chill at least 30 minutes. Grill pork over med-hi 20 minutes or until thermometer registers 160, turning pork once.
Remove and let stand 10 minutes.
Melt 2 TBS butter in small saucepan over med-hi. Add shallots, saute 5 minutes. Add wine; cook about 13 minutes or until liquid is reduced by 1/2. Reduce heat to low and whisk in fruit spread and remaining butter. Cook about 2 minutes or until slightly thick. Slice pork. Drizzle with sauce. garnish with fresh blackberries and thyme sprigs. YUM!!!!!!!!

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I usually use more of the blackberry spread than they recommend.

 

 

 

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