Pan Roasted Pork Tenderloin With Blackberry & Plum Sauce

Ingredients:

For the Pork:

• 1 Pork tenderloin (1.5-2 lbs)
• 2 Tablespoons grape seed oil
• 2 Tablespoons Bricoleur Vineyards Estate Olive Oil
• 2 Teaspoons Dijon mustard
• Salt and pepper to taste

For the Sauce:

• 2 Cups blackberries (fresh or frozen)
• 2 Tablespoons blackberry preserves
• 3 Tablespoons Chinese plum sauce
• ¼ Cups Bricoleur Vineyards Estate Chardonnay
• 1½ Tablespoons whole grained mustard
• 1 Teaspoons sea salt

Directions:

1. Combine all the sauce ingredients in a nonreactive sauce pot, bring to a simmer, and cook for fifteen minutes to thicken and for the fruit to break down. Reserve warm.
2. For the tenderloin – liberally season the pork with salt and freshly ground black pepper
3. In a heavy-bottomed pan (preferably cast iron), heat grapeseed oil to a shimmer. Sear the tenderloin on all sides until lightly golden brown (6-8min). Carefully transfer the tenderloin to the preheated oven and cook to an internal temperature of 150F, or 145F if you prefer the meat rose (18-20min). Carefully move the pork to a warm area to rest for five minutes. Slice into medallions and spoon warm sauce over. Serve and enjoy.