Recipes | Pork Tenderloin with Apple Parsnip Purée and Blackberry Wine Sauce
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.
Ingredients
Servings
- 2 Pork Tenderloins (About 400g Each)
- 1 Tsp. Dried Thyme
- 3/4 Tsp. Salt
- 1/2 Tsp. Freshly Ground Black Pepper
- 1/2 Tsp. Cinnamon
- 1 Tbsp. Canola Oil
Apple Parsnip Purée
- 3 Large Ontario Apples, Peeled and Chopped
- 2 Lb. Parsnips, Peeled and Chopped
- 1/2 Tsp. Salt
Blackberry Wine Sauce
- 1 Large Shallot, Finely Chopped
- 1 Clove Garlic, Minced
- 1/2 Cup Red Wine
- 1 Cup Blackberries
- 3/4 Cup Chicken Broth
- 3/4 Cup Apple Juice
- 1 Tbsp. Balsamic Vinegar
- 1 Tbsp. Honey
- 1/2 Tsp. Dried Thyme
- 1/4 Tsp. (Each) Salt & Freshly Ground Black Pepper
- 1 Tbsp. Cornstarch
- 1 Tbsp. Cold Butter, Cut Into Small Pieces
Instructions
Step 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.Step 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.Step 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.Step 4
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.Step 5
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.Step 6
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.
Notes
- Serve with wilted spinach, kale or Swiss chard.
- For a smooth blackberry sauce, purée in a blender, food processor or use an immersion blender.
