Pork Tenderloin With Apple Parsnip Puree & Blackberry Wine Sauce
Servings Prep Time
4 30
Cook Time
60
Servings Prep Time
4 30
Cook Time
60
Ingredients
Tenderloin
  • 2 pork tenderloins (about 14 oz/400 g each)
  • 1tsp (5 ml) dried thyme
  • 3⁄4tsp (4 mL) salt
  • 1⁄2 tsp (2.5 mL) freshly ground black pepper
  • 1tbsp (15 ml) canola oil
Apple Parsnip Purée
  • 3 large apples (such as Ontario Empire or Northern Spy), peeled and chopped
  • 2 lb (1 kg) parsnips, peeled and chopped
  • 1⁄2 tsp (2.5 mL) salt
Blackberry Wine Sauce
  • 1 large shallot, finely chopped
  • 1 clove garlic, minced
  • 1/2cup (125 ml) red wine
  • 1 cup (250 mL) blackberries
  • 3⁄4 cup (175 mL) chicken broth
  • 3⁄4 cup (175 mL) apple juice
  • 1Tbsp (15 ml) balsamic vinegar
  • 1Tbsp (15 ml) Honey
  • 1/2tsp (2.5 ml) dried thyme
  • 1/4tsp (1 ml) EACH SALT AND FRESHLY GROUND BLACK PEPPER
  • 1Tbsp (15 ml) cornstarch
  • 1Tbsp (15 ml) cold butter, cut into small pieces
Recipe Notes

Apple Parsnip Purée

1. In large saucepan, combine apples and parsnips; add generous pinch of salt and pour in enough cold water to cover. Bring to boil over high heat; reduce heat and boil gently for 25 minutes or until parsnips are very tender. Drain well. Pulse in food processor with salt until very smooth; cover and keep warm.

2. Preheat oven to 400°F (200°C). Remove silvery membrane from pork tenderloins. Toss together thyme, salt, pepper and cinnamon; rub all over pork tenderloins. In large skillet, heat oil over medium-high heat; cook pork tenderloins for 2 to 3 minutes per side or until well browned.

3. Transfer pork tenderloins to foil-lined baking sheet; bake for 20 minutes or until instant-read thermometer registers 160°F (71°C) when inserted into thickest portion of largest tenderloin. Transfer to carving board and tent with foil (internal temperature should rise to 165°F/74°C). Slice diagonally into 1⁄2-inch (1 cm) thick pieces.

Blackberry Wine Sauce

1. Meanwhile, in same skillet, cook shallot and garlic over medium heat for 2 minutes or until softened but not browned. Pour in wine; simmer for 2 minutes or until slightly reduced. Add blackberries, broth, apple juice, vinegar, honey, thyme, salt and pepper.

2. Simmer for 5 minutes or until berries are tender. Whisk cornstarch with 1 Tbsp (15 mL) water; stir into sauce. Cook, stirring constantly, for 3 minutes or until thick and glossy. Remove from heat and slowly stir in butter, one piece at a time, making sure previous piece is com- pletely incorporated before adding the next one.

3. Spoon some Apple Parsnip Purée in centre of 6 dinner plates; fan slices of pork along one side of purée and top with spoonful of Black- berry Wine Sauce, serving remaining sauce on the side.