I love this recipe for the grill, but it is also good in the oven after stove-top searing. If doing on the grill, baste a little of the sauce over the meat after initial browning.
1 teaspoon coarse salt
1/4 teaspoon whole pepper corns or 1/4 teaspoon ground black pepper
1/4 teaspoon rosemary leaves
1 clove garlic, peeled
1 pork tenderloin, weighing about 1 1/4 pounds
1 tablespoon Filippo Berio extra virgin olive oil
3/4 cup blackberry jam (or blueberry, if you prefer)
2 tablespoons balsamic vinegar
1 cup blackberries or blueberries
Preheat the oven to 350F.
Grind the salt, peppercorns, rosemary and garlic together or mince them finely with a chef's knife. Spread the mixture out on a large sheet of wax paper.
Dry the pork well with paper towels. Lay the pork over the salt mixture and use the paper to roll the meat in the seasonings; be sure it is evenly coated.
Heat the olive oil in an ovenproof skillet to just below the smoking point. Add the pork and sear it quickly on all sides. Transfer the skillet to the oven and cook until a meat thermometer registers between 150F and 165F, depending on how you like it cooked. At 137F, it is well above the temp for killing any bacteria. This should only take about 7 to 10 minutes.
Transfer the meat to a cutting board and cover loosely with foil while the sauce is prepared.
Heat the jam with the balsamic vinegar until a smooth sauce is obtained. Carefully stir in the blackberries or blueberries. Keep the sauce warm and covered.
Cut the pork on the diagonal into medallions about 1-inch thick. Place on a serving platter. Serve the sauce separately.
Variation: Apricot jam and orange juice make a nice sauce as well.
Note: Jam, jelly, or preserves may be used. The thickness of the sauce will very slightly, but the flavor is what makes this entrée special.
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