1 ½ lb. pork tenderloin
Salt & pepper
3 tbsp. canola oil
2 tbsp. Dijon mustard
3 tbsp. (6 sprigs) chopped fresh thyme
2 tbsp. chopped fresh rosemary
2 tbsp. chopped fresh sage
1 tbsp. chopped fresh parsley
Blackberry Port Sauce
2 tbsp. unsalted butter plus 2 tbsp.
1 pint fresh blackberries
1 large shallot, minced
8 oz. ruby port wine
8 oz. homemade chicken stock
Salt & pepper to taste
Directions
1. Pre – heat oven to 425°F and heat a large oven-proof skillet over medium high heat. Season tenderloin on all sides with salt & pepper. Add canola oil and heat until oil starts to shimmer. Add tenderloin to pan and sear on all sides until golden brown.
2. Add chopped herbs to sheet tray or shallow dish. Remove tenderloin from pan and place on a resting rack with sheet tray below (reserve pan for sauce) brush all sides with the Dijon mustard. Roll the tenderloin in the herbs and place in hot oven for about 10 – 15 minutes or until an instant read thermometer reads 140°F. Let rest for at least 10 minutes before serving. While the tenderloin is resting make the pan sauce.
3. Heat sauté pan over medium high heat, remove excess oil the add 3 tbsp. butter. Cook shallots until they are translucent then add the wine and blackberries. Turn heat to high and reduce wine by 75%. Add chicken stock and reduce to about half. Strain over a mixing bowl using a chinoise or fine mesh strainer pushing down with a wooden spoon. Return sauce to the saucepan then add 2 tbsp. cold butter and reduce to nice consistency, season with salt & pepper. Sauce should coat the back of a spoon.
Serves 6
