Imagine wearing a long-sleeved shirt tucked into long pants ~ a hot summer day under the scorching sun ~ trudging through the field, with a basket swinging from your hand ~ heading toward the blackberry brambles by the creek…
|Photo credit: JCorblis|
We picked baskets full of large, juicy blackberries and carried them back to the kitchen for Mom to bake her mouthwatering blackberry pies. There was a price to pay though ~ torn clothing, and scratches on our hands from the briars plus, a few bug bites on our necks. Not to mention, magenta-stained fingers. It was all worth the effort though ~ because of a slice of fresh blackberry pie later.
Those days, growing up on the farm, are long over. My blackberries come from the farmers’ markets now ~ not as plentiful, nor as good as fresh-picked, but delicious nonetheless for blackberry cobblers and pies, jam; and even as a snack with a piquant cheese, or a sauce made from the recipe below.
Pork Medallions with Blackberry Chutney
3 tablespoons butter, divided
2 large shallots, thinly sliced
¼ cup sherry vinegar
¼ cup dark-brown sugar
1½ cups blackberries
Salt and pepper
1 pork tenderloin (1½ pounds), cut into 1-inch slices and flattened slightly with your palm
In a large skillet, melt 1 tablespoon butter over medium heat.
Sauté shallots until tender.
Add vinegar, brown sugar and blackberries and cook until mixture is syrupy and some of the berries have collapsed, about 10 minutes.
Season with salt and pepper.
Remove to a bowl and set aside.
Add 1 tablespoon butter to skillet.
Season half of pork with salt and pepper and place in skillet.
Cook until golden brown.
Repeat with remaining pork.
Serve pork medallions topped with chutney.
Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking. She has unique tips on Tuesdays and yummy recipes every Friday!