Pork Tenderloin with Three-Berry Salsa
"My husband came home from a work meeting that had served pork with a spicy blueberry salsa. He was amazed at how tasty it was, so I came up with my own rendition without seeing or tasting what he had. It took several tries, but this is the delicious result. —Angie Phillips, Tarzana, California..."
INGREDIENTS
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1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained
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1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained
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1 cup fresh or frozen blueberries (about 6 ounces), thawed
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1 medium sweet red pepper, finely chopped
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1 jalapeno pepper, seeded and minced
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1/2 medium red onion, finely chopped
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1/4 cup lime juice
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3 tablespoons minced fresh cilantro
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1/4 teaspoon salt
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PORK:
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2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
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1 teaspoon salt
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1/2 teaspoon pepper
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2 tablespoons olive oil, divided
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1/2 cup white wine or chicken broth
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2 shallots, thinly sliced
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1/2 cup chicken stock
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