Serves 4

4 tbsp	unsalted butter
2 ea	8 to 10-ounce pork tenderloin
1 tbsp	olive oil
1 ea	minced shallots
3 tbsp	picked and coarsely chopped fresh thyme leaves
1 cup	chicken stock
2/3 cup	blackberry preserves
2 tbsp	balsamic vinegar
	salt & pepper to taste

 

Preheat oven to 450°F.  Melt 1 tablespoon butter in heavy large ovenproof skillet over medium-high heat.  Rub pork tenders with olive oil and 1 tablespoon of thyme, salt and pepper. Sear pork on all sides, about 2 minutes.  Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.

Meanwhile, melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallots and sauté until soft, about 3 minutes. Add remaining thyme leaves, stock, blackberry preserves and vinegar and whisk until combined, about 2 minutes.

Transfer pork tenders to work surface.  Scrape any juices from large skillet into cranberry mixture.  Simmer on high flame until sauce has reduced enough to coat the back of a spoon, about 6 minutes.  Prior to serving, remove sauce from heat and whisk in remaining butter – continuously stirring until combined. Season the sauce to taste with salt and pepper. Slice the pork on the bias into 1” thick medallions, plate with haricots verts and herbed spaetzle and spoon sauce over the top

Enjoy with 2005 Quivira Zinfandel, Anderson Ranch