Blackberry Harissa Pork-Tenderloin with Roasted Strawberry Beet Salad

Name: Blackberry Harissa Pork-Tenderloin with Roasted Strawberry Beet Salad
Ingredients: For the Blackberry Harissa BBQ Sauce:; 1 tablespoon oil; ¼ cup yellow onion, diced; 2 cloves garlic, minced; ¼ cup harissa paste; ½ cup ketchup; ¼ cup dark brown sugar; 2 tablespoons honey; 2- 6 ounce containers California Giant blackberries; salt and pepper, to taste; 2 pounds pork tenderloin; 3 tablespoons canola oil; ½ cup champagne vinegar; ½ cup water; ½ of a shallot, julienned; ½ cup granulated sugar; ½ teaspoon dried thyme; 2 shallots; all purpose flour; 1 cup buttermilk; oil, for frying; California Giant strawberries; red beets; balsamic vinegar; For Garnish:; arugula; feta cheese

Blackberries and strawberries add a natural sweetness to this pork tenderloin recipe. Harissa adds a smoky chili flavor that is complemented by the mild beets.

INGREDIENTS

For the Blackberry Harissa BBQ Sauce:
1 tablespoon oil
¼ cup yellow onion, diced
2 cloves garlic, minced
¼ cup harissa paste
½ cup ketchup
¼ cup dark brown sugar
2 tablespoons honey
2- 6 ounce containers California Giant blackberries

For the Pork Tenderloin:

salt and pepper, to taste
2 pounds pork tenderloin
3 tablespoons canola oil

For the Pickled Blackberries:

½ cup champagne vinegar
½ cup water
½ of a shallot, julienned
½ cup granulated sugar
½ teaspoon dried thyme

For the Fried Shallots:

2 shallots
all purpose flour
1 cup buttermilk
oil, for frying

For the Strawberry Beet Salad:

California Giant strawberries
red beets
balsamic vinegar
For Garnish:
arugula
feta cheese

DIRECTIONS

Blackberry Harissa BBQ Sauce:
- - In a sauté pan with 1 tablespoon oil, sauté on medium heat ¼ cup yellow onion and 2 minced garlic cloves for 2 minutes. Stir in and combine ½ cup ketchup, ¼ cup harissa paste, ¼ cup dark brown sugar and 2 tablespoons honey.
- - Allow to simmer for 2 minutes. Stir in 2 pints of blackberries and 1 teaspoon dried thyme leaves. Allow to simmer for 25 min, stirring occasionally.
- - *Optional step: Place sauce in a blender and blend until smooth. Using a spatula, press through a fine mesh strainer.*
Pork Tenderloin:
- - Place a 2lb pork tenderloin into a bag with ⅓ cup of Blackberry Harissa BBQ Sauce. Toss around to coat and allow to marinate in the refrigerator overnight. Preheat oven to 425 degrees.
- - In a large sauté pan on high heat, add 3 tablespoons of canola oil and sear off tenderloin on each side. Place into oven and finish cooking until internal temperature reaches 140 degrees.
- - Remove from oven and cover with foil. Allow to rest for 15 min. before slicing.
Pickled Blackberries:
- - In a small sauce pot, combine ½ cup champagne vinegar, ½ cup water, ½ cup granulated sugar.
- - Bring to a boil on high heat until sugar is completely dissolved. Remove from heat and stir in 1 basket of blackberries, ½ of a shallot (julienne) and ½ teaspoon dried thyme.
- - Place in a container and refrigerate overnight. Can be kept in the refrigerator for up to 2 weeks.
Fried Shallots:
- - In a sauce pot, preheat canola oil to 375 degrees. Slice 2 shallots into thin rings and place in a bowl with 1 cup buttermilk. Allow shallots to sit for 20 minutes.
- - Remove shallots from buttermilk and lightly toss in a bowl with all purpose flour to lightly coat.
- - Drop the shallots in batches into the oil and fry until golden brown. Take out of oil and finish with a sprinkling of salt.
Assembly:
- - On plate, place down sauce. Pile in center of plate strawberry/beet salad. Slice pork and fan on the side of the salad. Top with pickled blackberries and fried shallots.
- - Optional garnish: arugula and feta cheese.

Blackberry Harissa Pork-Tenderloin with Roasted Strawberry Beet Salad

INGREDIENTS

For the Pork Tenderloin:

For the Pickled Blackberries:

For the Fried Shallots:

For the Strawberry Beet Salad:

DIRECTIONS

Blackberry Harissa BBQ Sauce:

Pork Tenderloin:

Pickled Blackberries:

Fried Shallots:

Assembly:

RELATED RECIPES

Follow your berries to the farm.