Grilled Pork Tenderloin with Berry-Thyme Reduction

Photography By Michael Fornataro | June 01, 2014

Ingredients

  • 1 pound boneless pork tenderloin, trimmed of silver skin
  • Sea salt and ground pepper, to taste
  • 1 tablespoon minced shallot
  • 1/4 teaspoon olive oil
  • 1 cup strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh thyme, chopped

Instructions

  1. Season pork tenderloin with sea salt and ground pepper. Place on a medium-high grill, and turn to grill all sides. Cook until internal temperature is 150ºF, about 20-30 minutes.
  2. Remove, and let rest for 10 minutes. When ready to serve, slice into 1/4-inch thick slices.
  3. Cook shallots in olive oil over medium heat until shallots start to sweat. Add in strawberries, blueberries, raspberries, apple cider vinegar, and thyme.
  4. Continue cooking, stirring often, for 10-15 minutes. Once the reduction starts to thicken, add a pinch of sea salt.
  5. Strain to remove pulp. Pour reduction over pork tenderloin and serve.

Recipe by Chef Amy Tyner, Café Phipps.
Photograph by Michael Fornataro / Styling by Samantha Casale

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Ingredients

  • 1 pound boneless pork tenderloin, trimmed of silver skin
  • Sea salt and ground pepper, to taste
  • 1 tablespoon minced shallot
  • 1/4 teaspoon olive oil
  • 1 cup strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh thyme, chopped
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