Blackberry Balsamic Glazed Pork with Light & Simple Red Potato Salad & Dressed Greens

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Originally from our dietitian Stephanie’s live, virtual cooking class, this recipe is perfect for summer!

Yield: 4-5 servings

Prep time: ~40 minutes

Total time: ~1 hour + 10 minutes

Equipment:

Cutting board
Chef’s Knife, sharp
Large Pot (to cook potatoes)
Sauté pan (to cook blackberry sauce)
2 baking sheets (to cook pork/to cool potatoes) 1-2 large mixing bowls
1 small mixing bowl
Wooden spoon or spatula

Ingredients:

1 bin of mixed greens (your choice of greens)

1-2.5 lb pork tenderloin 2 Tbsp balsamic vinegar 2 Tbsp olive oil

2 cloves garlic, sliced thinly

1 Tbsp fresh thyme (or 1 tsp dried thyme) Salt and pepper to taste

2 lbs small red potatoes, scrubbed and diced

2 tsp fine sea salt

1⁄4 cup olive oil

1/3 cup fresh dill, roughly chopped (or parsley) 1/3 cup green onions, chopped

2-3 lemons (2-3 Tbsp lemon juice in dressing for potato salad and 1 Tbsp in dressing for greens) 2 tsp Dijon mustard

2-3 stalks chopped celery

Salt and pepper to taste

1 Tbsp olive oil

1 shallot, minced

2 cups blackberries (fresh or frozen) 1⁄2 cup balsamic vinegar

1/3 cup honey

1 tsp garlic, minced

Directions:

  1. Preheat oven to 450 degrees F. While your oven is preheating, add potatoes and salt to large pot and cover with cold water (by about 1 inch). Bring to a simmer (do NOT boil) and let simmer for about 20 minutes or until potatoes are fork tender.

  2. While the potatoes are cooking, prep your pork. Place pork tenderloin on foil covered baking sheet. Cut slits in pork and insert sliced garlic. Drizzle with olive oil and balsamic vinegar. Sprinkle with thyme, salt and pepper. Rub to coat meat.

  3. Once oven is preheated, bake pork for 20 minutes (or until pork reaches an internal temp of 145-160 degrees F).

  4. Once potatoes have finished cooking, drain and then spread potatoes on a baking sheet and let cool for about 10 minutes. While potatoes are cooling, combine olive oil, dill, green onion, lemon juice, dijon mustard, salt and pepper. Mix well. Combine chopped celery and cooled potatoes with dressing. Place in fridge until ready to serve.

  5. Once pork is done, remove from oven and let it rest. To make the blackberry sauce, start by sautéing your shallots in olive oil until lightly caramelized – about 5 minutes. Add in your blackberries and stir for about a minute. Then add in balsamic vinegar, honey, and salt and pepper to taste. Simmer for about 10 minutes or until black berries collapse and sauce reduces a bit. Cover your pork with the blackberry sauce and slice.

  6. Make quick dressing for your greens using 1⁄4 cup olive oil, 1-2 Tbsp lemon juice, 1 Tbsp Dijon mustard, 1-2 Tbsp fresh dill, and salt and pepper to taste. Dress greens completely.

  7. Serve pork with chilled potato salad and dressed greens. Enjoy!

Blackberry Balsamic Glazed Pork recipe from YOURHOMEBASEDMOM

Abby Wadsworth