This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Blackberry-Glazed Pork Medallions
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- #65682
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/3 cup no-sugar-added seedless blackberry spread
4 1/2 teaspoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon red pepper flakes
1 teaspoon vegetable oil
1 pound pork tenderloin, cut in 1/4-inch slices
1/4 teaspoon dried thyme leaves, divided
1/4 teaspoon salt, divided
directions
Whisk blackberry spread, vinegar, sugar and red pepper flakes in small bowl until blended. Set aside.
Heat a large nonstick skillet over medium-high heat until hot. Coat skillet with nonstick cooking spray. Add oil and tilt skillet to coat bottom.
Add half of pork slices, then sprinkle with half of thyme and half of salt. Cook for 2 minutes, then turn and cook for 1 minute on other side. Remove pork from skillet and set aside. Repeat with remaining pork, thyme and salt.
Add blackberry mixture to skillet. Bring to a boil over high heat. Add reserved pork slices, discarding any accumulated juices. Cook for about 4 minutes, turning constantly, until pork is richly glazed.
added by
ninaweiss
nutrition data
193 calories, 5 grams fat, 12 grams carbohydrates, 24 grams protein per serving.
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reviews & comments
March 25, 2010
Recipe turned out very well - used it as written. Served tenderloin over rice with french green beans and a Cote du Rhone wine. Yum!