Blackberry Harissa Pork Tenderloin with Roasted Strawberry Beet Salad
Dark brown sugar
All purpose flour
Vanilla bean powder
Blackberry Harissa BBQ Sauce:
In a saute pan with 1 tbsp oil, saute on medium heat ¼ c. yellow onion and 2 minced garlic cloves for 2 mins. Stir in and combine ½ c. ketchup, ¼ c. harissa paste, ¼ c. dark brown sugar and 2 tbsp. honey.
Allow to simmer for 2 min. Stir in 2 baskets of blackberries and 1 tsp 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.*
Place a 2lb pork tenderloin into a bag with 1/3 of bbq sauce. Toss around to coat and allow to marinate in the refrigerator overnight. Preheat oven to 425 degrees.
In a large saute pan on high heat, add 3 tbsp 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.
In a small sauce pot, combine ½ c. champagne vinegar, ½ c. water, ½ c. 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 tsp dried thyme.
Place in a container and refrigerate overnight. Can be kept in the refrigerator for up to 2 weeks.
-In a sauce pot, preheat canola oil to 375 degrees. Slice 2 shallots into thin rings and place in a bowl with 1c. 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.
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.