Farm Ta­ble

Meet a blue­berry farmer and try a berry de­li­cious pork din­ner.


Pork Ten­der­loin with Three-Berry Salsa

My hus­band came home from a work meet­ing that had served pork with a spicy blue­berry salsa. He was amazed at how tasty it was, so I came up with my own ren­di­tion with­out see­ing or tast­ing what he had. It took sev­eral tries, but this is the de­li­cious re­sult. PREP: 30 min. + stand­ing • COOK: 25 min. • MAKES: 6 serv­ings 1 ¼ cups fresh or frozen black­ber­ries (about 6 oz.), thawed and drained 1 ¼ cups fresh or frozen rasp­ber­ries (about 6 oz.), thawed and drained 1 cup fresh or frozen blue­ber­ries (about 6 oz.), thawed 1 medium sweet red pep­per, finely chopped 1 jalapeno pep­per, seeded and minced ½ medium red onion, finely chopped ¼ cup lime juice 3 Tbsp. minced fresh cilantro ¼ tsp. salt PORK 2 pork ten­der­loins ( ¾ lb. each), cut into ¾ -in. slices 1 tsp. salt ½ tsp. pep­per 2 Tbsp. olive oil, di­vided ½ cup white wine or chicken broth 2 shal­lots, thinly sliced ½ cup chicken broth 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 Tbsp. oil over medium-high heat. Add half of the pork and cook un­til a ther­mome­ter reads 145°, 2-4 min­utes on each side. 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 un­til liq­uid is re­duced to 1 Tbsp., 4-6 min­utes. Stir in broth; cook 5 min­utes longer or un­til shal­lots are ten­der, stir­ring oc­ca­sion­ally. Re­turn pork to pan; heat through. Serve with salsa.


SALSA AND 3 TBSP. SAUCE: 239 cal., 9g fat (2g sat. fat), 64mg chol., 645mg sod., 15g carb. (7g sug­ars, 5g fiber), 25g pro.

Di­a­betic ex­changes: 3 lean meat,

½ starch, ½ fruit.

One pint of blue­ber­ries or rasp­ber­ries equals 2 cups; one pint of black­ber­ries equals 1½ to 2 cups.

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