Ingredients
1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained1 cup fresh or frozen blueberries (about 6 ounces), thawed1 medium sweet red pepper, finely chopped1 jalapeno pepper, seeded and minced1/2 medium red onion, finely chopped1/4 cup lime juice3 tablespoons minced fresh cilantro1/4 teaspoon saltPORK:2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices1 teaspoon salt1/2 teaspoon pepper2 tablespoons olive oil, divided1/2 cup white wine or chicken stock2 shallots, thinly sliced1/2 cup chicken stock
Preparation
Place the first 5 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 tablespoon oil over medium-high heat. Add half the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil.
Add wine, shallots and reserved berry mixture to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced to 1 tablespoon, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.
