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Blackberry Harissa Pork-Tenderloin with Roasted Strawberry Beet Salad

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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.

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

    • 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

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