Sunday Dinner

When we're in the country on winter weekends, things are a bit more laid back.  We have more time to cook, because there is less to do outside.  This weekend, however, Bruce was out battling the reason for the volcanoes in the pasture.  The owls seem to have disappeared from the church steeple across the street so we have voles everywhere.  Hunting voles is hard work and deserves a reward.  One of Bruce's favorite meals is my pork tenderloin with blackberry sauce.  So while he was outside doing the caddyshack routine (remember the Bill Murray movie about gophers on the golf course?), I was busy in the kitchen.

But not that busy because this is one dish that looks as if you slaved all day to come up with it, but it doesn't take that long , it just looks like it did.

Here are the main ingredients that you'll need to purchase.  You probably already have the rest in your pantry.

Trim the pork tenderloin.  Rub the spice mix over it.  Refrigerate it for 20 minutes if you have the time.  It will be better for it, OR just throw it in a saute' pan and brown it well on all sides.  Roast it and let it rest.

In the meantime, make the sauce.  If you don't cook with wine you can use a vinegar/water mix (about 1/2 and 1/2 should do nicely) or some broth. 



Add the blackberry jelly and whisk in the remaining butter, but don't boil the sauce or it will "break".

Saute' some fresh asparagus, toss in some salt and butter. 

Mash some potatoes.

Fan the pork out, and drizzle pour some blackberry sauce over.  Pass extra sauce around the table.  BELIEVE Me, your diners will want more.

And partake of HEAVEN ON A PLATE!!!

It's just that easy.  Clean up is quick as well, so there is still time to eagle watch.  Luckily, they're still here.

Recipe follows below.

Pork Tenderloin with Blackberry Sauce

(Adapted from an old Gourmet recipe)

1 pork tenderloin

1 tsp. ground allspice

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

1 shallot, chopped (about 1/2 C.)

4 Tab. butter, divided into two portions

1/2 C. white wine

4 Tab. blackberry jelly  

Trim tenderloin of all fat and silverskin.  Mix salt, pepper, and allspice and rub onto the pork.  Let the tenderloin sit in the fridge for 20 minutes to marinate.  Preheat the oven to 375 degrees F.  Brown the pork on all sides in a saute' pan.  Put pork in the oven and roast to 145 degrees F. on your meat thermometer.  Remove and cover with foil and let it rest on the counter for at least 10 minutes.  It will continue to cook to about 155 degrees.

Meanwhile, melt 2 Tab. butter in the pan you used to brown the meat.  Add the shallot and cook over low heat just until it is translucent.  Do not brown it.  Pour in the wine to de-glaze any fond left under the shallots and let it reduce by about 1/3.  Add the jelly and stir to melt.  Take sauce of the heat and whisk in the remaining 2 Tab. butter.  Do not boil now or the sauce will break.

Slice the tenderloin across the grain and drizzle the sauce over.