' Grilled Pork Tenderloin with Blackberries - Vino Mas

Grilled Pork Tenderloin with Blackberries

Ingredients

4 Bone In Pork Chops, trimmed
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh thyme, divided
½ teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon chili powder
¾ teaspoon salt, divided
¼ cup chopped shallots or finely diced red onions
2 cups blackberries
2 tablespoons dry red wine
2 tablespoons chopped fresh basil, plus more for garnish

Directions

Step 1: Pre-heat oven to 375. Brush pork with 1 tablespoon oil on both sides and sprinkle with mixture of : ½ teaspoon dried thyme, smoked paprika, chili powder and 1/2 teaspoon salt. Sear in a well oiled cast iron skillet on both sides. Place skillet in oven, until an instant-read thermometer inserted in the thickest part registers 145 degrees F, 14 to 20 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.

Step 2: While Pork is cooking, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add shallots or red onions and fresh thyme and cook, stirring occasionally, until softened, about 2 minutes. Add blackberries and cook, stirring occasionally, until the berries are softened, 5- 6 minutes. Stir in wine and increase the heat to high; cook for 1 minute. Remove pan from heat and stir in basil and the remaining 1/4 teaspoon salt.

Step 3: Serve the pork chops with the blackberry sauce. Garnish with fresh basil and thyme.

Paired with Portos Tinto Fino
Adapted from Eating Well June 2020

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