½ pound baby portobello mushrooms,stems removed & sliced into ¼ inch slices
½ cup yellow onion, sliced
½ tablespoon butter
1 tablespoon extra virgin olive oil
½ tablespoon rosemary, minced
½ cup California Giant Blueberries
½ cup California Giant Blackberries
½ cup California Giant Raspberries
salt & pepper to taste
For the pork tenderloin:
Combine the cocoa powder, espresso, brown sugar, chili powder, cinnamon, salt, and pepper in a small bowl. Rub the mixture over the pork tenderloin to completely coat. Set aside for at least 20 minutes at room temperature.
Preheat oven to 375˚F.
Insert a meat thermometer into the one end of the tenderloin. Heat a grill pan over medium high heat. Place the tenderloin on the grill pan and cook until completely browned on all sides.
Transfer the tenderloin to a small baking sheet and continue cooking the oven until the internal temperature reaches 145˚F.
Remove the tenderloin from the oven and let it rest at least 7 minutes before slicing.
Slice into medallions and serve topped with Mushroom Berry Sauce.
For the sauce:
Heat a medium saucepan over medium heat. Add butter and oil. Add onion and sauté until softened and slightly translucent (about 5 minutes).
Add mushrooms and cook until slightly softened (about 5-7 minutes).
Add rosemary, blueberries, and blackberries. Cook until berries release their juices, stirring occasionally. Check for seasoning and add salt and pepper to taste.