Pork Tenderloin with Three-Berry Salsa Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained
- 1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained
- 1 cup fresh or frozen blueberries (about 6 ounces), thawed
- 1 medium sweet red pepper, finely chopped
- 1 jalapeno pepper, seeded and minced
- 1/2 medium red onion, finely chopped
- 1/4 cup lime juice
- 3 tablespoons minced fresh cilantro
- 1/4 teaspoon salt
Instructions
- Place the first five ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes.
- Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the pork and cook 2-4 minutes on each side or until a thermometer reads 145 °. Remove from pan. Repeat with remaining pork and oil.
- In same pan, add wine, shallots and reserved berry mixture, stirring to loosen browned bits from pan. Bring to a boil; cook 4-6 minutes or until liquid is reduced to 1 tablespoon. Stir in stock; cook 5 minutes longer or until shallots are tender, stirring occasionally. Return pork to pan; heat through. Serve with salsa.
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