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Pork Tenderloin with Apple Parsnip Purée and Blackberry Wine Sauce

Lean and satisfying pork tenderloin is always sophisticated, especially when topped with a sweet and tangy wine sauce, and served with a harvest-inspired purée. Make this Pork Tenderloin with Apple Parsnip Purée and Blackberry Wine Sauce to elevate your dinner to a new level of elegance to wow your guests.


Pork Tenderloin with Apple Parsnip Purée and Blackberry Wine Sauce

30 minPrep Time

60 minCook Time

1 hr, 30 Total Time

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  • 2 pork tenderloins (about 14 oz/400 g each)
  • 1 tsp (5 mL) dried thyme
  • 3/4 tsp (4 mL) salt
  • 1/2 tsp (2.5 mL) freshly ground black pepper
  • 1/2 tsp (2.5 mL) cinnamon
  • 1 tbsp (15 mL) canola oil
  • Apple Parsnip Purée:
  • 3 large apples (such as Ontario Empire or Northern Spy), peeled and chopped
  • 2 lb (1 kg) parsnips, peeled and chopped
  • 1/2 tsp (2.5 mL) salt
  • Blackberry Wine Sauce:
  • 1 large shallot, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup (125 mL) red wine
  • 1 cup (250 mL) blackberries
  • 3/4 cup (175 mL) chicken broth
  • 3/4 cup (175 mL) apple juice
  • 1 tbsp (15 mL) balsamic vinegar
  • 1 tbsp (15 mL) Honey
  • 1/2 tsp (2.5 mL) dried thyme
  • 1/4 tsp (1 mL) each salt and freshly ground black pepper
  • 1 tbsp (15 mL) cornstarch
  • 1 tbsp (15 mL) cold butter, cut into small pieces


    Apple Parsnip Purée:
  1. In large saucepan, combine apples and parsnips; add generous pinch of salt and pour in enough cold water to cover. Bring to boil over high heat; reduce heat and boil gently for 25 minutes or until parsnips are very tender. Drain well. Pulse in food processor with salt until very smooth; cover and keep warm.
  2. Preheat oven to 400°F (200°C). Remove silvery membrane from pork tenderloins. Toss together thyme, salt, pepper and cinnamon; rub all over pork tenderloins. In large skillet, heat oil over medium-high heat; cook pork tenderloins for 2 to 3 minutes per side or until well browned.
  3. Transfer pork tenderloins to foil-lined baking sheet; bake for 20 minutes or until instant-read thermometer registers 160°F (71°C) when inserted into thickest portion of largest tenderloin. Transfer to carving board and tent with foil (internal temperature should rise to 165°F/74°C). Slice diagonally into 1/2-inch (1 cm) thick pieces.
  4. Blackberry Wine Sauce:
  5. Meanwhile, in same skillet, cook shallot and garlic over medium heat for 2 minutes or until softened but not browned. Pour in wine; simmer for 2 minutes or until slightly reduced. Add blackberries, broth, apple juice, vinegar, honey, thyme, salt and pepper.
  6. Simmer for 5 minutes or until berries are tender. Whisk cornstarch with 1 tbsp (15 mL) water; stir into sauce. Cook, stirring constantly, for 3 minutes or until thick and glossy. Remove from heat and slowly stir in butter, one piece at a time, making sure previous piece is completely incorporated before adding the next one.
  7. Spoon some Apple Parsnip Purée in centre of 6 dinner plates; fan slices of pork along one side of purée and top with spoonful of Blackberry Wine Sauce, serving remaining sauce on the side.


- Serve with wilted spinach, kale or Swiss chard.
- For a smooth blackberry sauce, purée in a blender, food processor or use an immersion blender.

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