Pork Tenderloin with blackberry port sauce

Steps to Pork Tenderloin with blackberry port sauce

▪ Preheat the oven to 482° fan-forced.
▪ Sprinkle the pork fillet with salt and pepper.
▪ Heat the pan over high heat, when ready, brown the fillet on all sides for a few minutes.
▪ Line the baking tray with baking paper and place the fillet in the oven.
▪ Cook for 30 minutes.
▪ Meanwhile, prepare theblackberry port sauce.
▪ Put the blackberry jam in the pot.
▪ Add mayple syrup.
▪ Add port wine.
▪ Bring to a boil, stirring with a whisk hand.
▪ Boil for a couple of minutes, turn off the heat and transfer the sauce to the small bowl.
▪ Remove the fillet from the oven and let it rest for 5 minutes before cutting it into slices and serving it with the sauce.
▪ Pork Tenderloin with blackberry port sauce is ready!
▪ Enjoy!

Wine pairing

This dish, full of flavors, needs a wine with a strong, intense and fruity character, just like Alois Lagerder’s Lagrein. It has a range of aromas ranging from wild berries, blackberry in the foreground (an ingredient that we find in the dish), to violets, to hints of spices and humus. The tannin is there, but it is well inserted, the finish is pleasantly spicy. This great red supports the dish excellently.