Seared Pork Tenderloin and Sage Caramelized Mushrooms with Blackberry Red Wine Reduction - (Free Recipe below)

Ingredients

• 1 pound pork tenderloin
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 pound cremini mushrooms, sliced
• 1 tablespoon fresh sage, chopped
• 1 cup red wine (a Syrah works well)
• 1 tablespoon blackberry preserves
• 1/4 cup blackberries
• pinch salt and pepper

Instructions

1. Evenly sprinkle the tenderloin with salt and pepper. Heat olive oil in a large saute pan over medium-high heat. Place the tenderloin in the pan and sear for 5 minutes. Flip the tenderloin and sear for another 5 minutes. At this time add the sliced mushrooms to one side of the pan. If you feel that the tenderloin is becoming too blackened and not golden, reduce heat to medium. *I like my tenderloin a little pink – this is safely cooked all the way but not overcooked. If you want yours well done, lower heat just a bit to medium and cook 7 minutes a side.
2. Remove the tenderloin and tightly wrap in foil. This will allow it to rest slowly and continue to finish cooking. Allow teh tenderloin to rest for at least 5 to 10 minutes. Add the sage to the mushrooms, stir, and continue to cook until the mushrooms are caramelized and golden. Remove to a plate and cover to maintain heat.
3. In the same pan over medium-high heat, add the wine, preserves, and blackberries and bring to a simmer. With a wooden spoon, stir and scrape the bottom of the pan to blend any remaining brown bits of pork and mushrooms into the reduction. Simmer for 5 to 10 minutes until the wine has reduced and has thickened. Press the blackberries with the back of the spoon and stir to incorporate. Turn the heat off. *The timing will depend on the size of your pan. The larger the pan the less time, the smaller the pan the longer.
4. By the time the wine finishes reducing, the tenderloin will be ready. Slice the tenderloin and place a serving on each plate. Drizzle the tenderloin with a few spoonfuls of the blackberry reduction and garnish with fresh blackberries. I’m serving this with a brown/wild rice blend and garlic sauteed green beans.