Ruby Red Berry & Honey Glazed Pork Tenderloin with Balsamic Reduction

My vines are brimming with these berries! I don't like them plain, but added to different dishes! This elegant dish marries the tart brightness of red currants (or honeyberries) with the savory richness of pork tenderloin, all sweetened naturally with honey and maple syrup. The balsamic reduction adds a sophisticated depth, making it perfect for a special occasion or a gourmet weeknight meal.

Cuisine Type: International
Dietary Preferences: No Soy, No Refined Sugar (Honey/Maple Syrup only)

Yields: 4 servings
Prep time: 20 minutes
Cook time: 30-35 minutes

Ingredients:

For the Pork Tenderloin:

• 1.5 lbs (approx. 680g) pork tenderloin, trimmed of silver skin
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ teaspoon sea salt

For the Ruby Red Berry Glaze & Sauce:

• 1 cup fresh red currants or honeyberries (plus extra for garnish)
• ¼ cup raw honey
• 2 tablespoons maple syrup (dark, robust flavor preferred)
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard (ensure no soy ingredients)
• ½ cup chicken broth (low sodium, ensure no soy ingredients)
• 1 tablespoon unsalted butter (optional, for richness at the end)

For the Balsamic Reduction:

• ½ cup good quality balsamic vinegar
• 1 tablespoon maple syrup

Instructions:

1. Prepare the Pork Tenderloin:
* Preheat oven to 400°F (200°C).
* Pat the pork tenderloin dry with paper towels.
* In a small bowl, combine dried thyme, garlic powder, onion powder, black pepper, and sea salt. Rub this mixture evenly over the entire pork tenderloin.
* Heat olive oil in a large oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat.
* Sear the pork tenderloin for 2-3 minutes per side, until beautifully browned all over.
* Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until an internal temperature of 145°F (63°C) is reached.
* Remove from oven, tent loosely with foil, and let rest for 5-10 minutes before slicing.

2. Make the Balsamic Reduction:
* While the pork is roasting, combine balsamic vinegar and maple syrup in a small saucepan over medium heat.
* Bring to a gentle simmer, then reduce heat to low.
* Simmer for 8-12 minutes, stirring occasionally, until the mixture has thickened to a syrupy consistency and reduced by about half. It will thicken further as it cools. Remove from heat and set aside.

3. Prepare the Ruby Red Berry Glaze & Sauce:
* In the same skillet used for the pork (after removing the pork and pouring off any excess fat), add the red currants (or honeyberries), honey, maple syrup, apple cider vinegar, lemon juice, Dijon mustard, and chicken broth.
* Bring to a simmer over medium heat, gently mashing some of the berries with the back of a spoon to release their juices.
* Continue to simmer for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly and the berries have softened.
* For a smoother sauce, you can strain it through a fine-mesh sieve, pressing on the solids to extract all the liquid. Discard the solids. Alternatively, leave it chunky for a more rustic feel.
* If using, stir in the unsalted butter until melted and incorporated, for extra richness and shine. Taste and adjust sweetness or tartness if needed.

4. Assemble and Serve:
* Slice the rested pork tenderloin into ½-inch thick medallions.
* Arrange the pork slices on serving plates.
* Spoon the Ruby Red Berry Glaze generously over the pork.
* Drizzle the Balsamic Reduction artfully over the pork and around the plate.
* Garnish with a few fresh red currants or honeyberries.

Serving Suggestions:

• Serve alongside creamy parsnip puree or cauliflower mash for a low-carb option.
• Roasted asparagus or green beans with slivered almonds make an excellent vegetable accompaniment.
• Wild rice pilaf or quinoa salad would also pair beautifully.
• A light, crisp green salad with a simple vinaigrette would complement the richness of the dish.

Enjoy this naturally sweetened, vibrant, and flavorful meal!