Seared Pork Tenderloin and Sage Caramelized Mushrooms with Blackberry Red Wine Reduction
- 1 pound pork tenderloin
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 pound cremini mushrooms, sliced
- 1 tablespoon fresh sage, chopped
- 1 cup red wine (a Syrah works well)
- 1 tablespoon blackberry preserves
- 1/4 cup blackberries
- pinch salt and pepper
- Evenly sprinkle the tenderloin with salt and pepper. Heat olive oil in a large saute pan over medium-high heat. Place the tenderloin in the pan and sear for 5 minutes. Flip the tenderloin and sear for another 5 minutes. At this time add the sliced mushrooms to one side of the pan. If you feel that the tenderloin is becoming too blackened and not golden, reduce heat to medium. *I like my tenderloin a little pink – this is safely cooked all the way but not overcooked. If you want yours well done, lower heat just a bit to medium and cook 7 minutes a side.
- Remove the tenderloin and tightly wrap in foil. This will allow it to rest slowly and continue to finish cooking. Allow teh tenderloin to rest for at least 5 to 10 minutes. Add the sage to the mushrooms, stir, and continue to cook until the mushrooms are caramelized and golden. Remove to a plate and cover to maintain heat.
- In the same pan over medium-high heat, add the wine, preserves, and blackberries and bring to a simmer. With a wooden spoon, stir and scrape the bottom of the pan to blend any remaining brown bits of pork and mushrooms into the reduction. Simmer for 5 to 10 minutes until the wine has reduced and has thickened. Press the blackberries with the back of the spoon and stir to incorporate. Turn the heat off. *The timing will depend on the size of your pan. The larger the pan the less time, the smaller the pan the longer.
- By the time the wine finishes reducing, the tenderloin will be ready. Slice the tenderloin and place a serving on each plate. Drizzle the tenderloin with a few spoonfuls of the blackberry reduction and garnish with fresh blackberries. I’m serving this with a brown/wild rice blend and garlic sauteed green beans.