Friday, June 10, 2011

Blackberry-Pinot Noir Glazed Pork


Even though I've only been blogging for a few years, I have actually been reading food blogs for a lot longer.  Confections of a Foodie Bride was one of the first blogs I followed, and I've had this recipe saved since 2008.  And at the risk of sounding cliche, I can't believe I waited so long to make it.  Pinot Noir is my favorite wine, and I love anything with blackberries, so it's obviously got a lot going for it from the start.

Shawnda uses the glaze on meatballs, which I think would be really awesome (and I definitely plan to make at some point), but I served it on grilled pork tenderloin for my Trashy to Classy Cocktail Party.  Since I was reinventing cocktail weinies, I thought this would be a fitting presentation.  I especially loved the fresh blackberry on the skewer, and this was one of the first dishes to go that night.

I cubed the pork tenderloin and skewered it to grill, but you could also just grill it whole, or even roast it (I would use this method if you choose to go that route).  If you serve this as a meal rather than a small plate, I would suggest serving it over a simple risotto and grilled or roasted asparagus.  How's that for an elegant and simple meal?


Blackberry-Pinot Noir Glazed Pork Tenderloin
Glaze adapted from Confections of a Foodie Bride
  • 1 Tbs olive oil
  • 1/4 cup minced shallots
  • 1 cup blackberry preserves
  • 2/3 cup Pinot Noir
  • 1/2 tsp minced fresh rosemary
  • 1/2 tsp freshly grated lemon zest
  • salt and freshly ground black pepper
  • pinch red pepper flakes
  • 1 1-lb pork tenderloin
In a medium skillet, heat the oil over medium heat.  Add the shallots and saute until softened and golden, 2-3 minutes.  Add the blackberry preserves, wine, rosemary, salt, pepper, lemon zest, and red pepper flakes.

Bring to a boil, then reduce to a simmer.  Cook 5-6 minutes,until thickened slightly.  Transfer 1/4 cup to a small bowl to use for the glaze, and increase the heat to medium-high.  continue cooking the remaining glaze until reduced and thickened, another 3-5 minutes.  Taste and adjust seasonings and set aside in a small bowl.

Meanwhile, prepare the grill.  Trim the pork and cut into 1-inch cubes.  Thread onto skewers and season liberally with salt and pepper.

Brush the grates of the grill with oil, and cook the pork, turning after 4-5 minutes.  Brush the cooked side with some of the glaze, and turn again after another 3-4 minutes.  Brush the other side with glaze, then remove from heat when the pork is cooked through.

Serve the pork with the thickened sauce (if it has thickened too much upon standing, just heat quickly in the microwave 15 seconds or so).

*When I made these, I grilled them on long skewers, then threaded them onto toothpicks for individual servings.   


5 comments:

The Café Sucré Farine said...

How fun and pretty too! Sounds like a winning combination!

Jen said...

I love this classy version of a cocktail weinie! What a great combination of flavors.

Creating Nirvana said...

Beautiful! I can't wait to try this recipe.

Anne said...

Pork tenderloin is quickly becoming my favorite meat so I love finding different ways to serve it. This looks delicious!

warmvanillasugar said...

Very cool idea! Yum.

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