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Pork Tenderloin with Blackberry Red Wine Reduction and Thyme Cauliflower Puree

On date night, a dish with a bit of drama sets the tone. Slices of pork, crisp on the outside and tender in the center, rest on a swoosh of cauliflower purée, finished with a tart, glossy blackberry reduction spooned over the top. It’s a simple yet elegant way to impress someone special.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 pork tenderloin (1-1 1/4lbs) trimmed
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked pepper
  • 1 tbsp olive oil
For the Blackberry Red Wine Reduction
  • 1 small shallot finely minced
  • 1/2 cup dry red wine such as Pinot Noir
  • 1/2 cup fresh blackberries
  • 1 tsp balsamic vinegar
  • 1 tsp honey
  • 1 tbsp cold unsalted butter
For the Thyme Cauliflower Puree
  • 1 large head of cauliflower, cut into florets
  • 3/4 cup heavy cream or milk
  • 2-3 fresh thyme sprigs
  • 2 tbsp unsalted butter
  • 1-2 tbsp mascarpone
  • 1/2 tsp kosher salt
  • small squeeze fresh lemon juice

Method
 

  1. Start by preparing the Cauliflower Puree: Steam cauliflower florets until very tender, 12-15 minutes. While the cauliflower steams, warm the cream in a small saucepan. Add thyme sprigs and steep over low heat for 10 minutes being careful not to boil. Remove from heat and remove thyme sprigs from the cream.
  2. Transfer steamed cauliflower to a blender or food processor. Add the thyme-cream, butter, mascarpone, and salt. Blend until smooth. Give it a squeeze of lemon, taste, and adjust seasonings. Set aside.
  3. For the pork: Preheat the oven to 400ºF.
  4. Pat pork dry and season with salt and pepper.
  5. Heat olive oil in a large oven safe pan over medium high heat. Sear pork on all sides until deeply golden, 6-8 minutes.
  6. Transfer skillet to the oven and roast about 10-15 minutes, until an internal temperature reading is between 140º and 145ºF.
  7. Remove pork to a cutting board and let rest 10 minutes before slicing.
  8. For the Blackberry Red Wine Reduction: Return the skillet with pan drippings to medium heat. Add minced shallot and cook until softened, 2 minutes. Add in the red wine and scrape up any bits from the pan. Simmer until reduced by half.
  9. Add blackberries, balsamic, and honey. Cook 4-5 minutes until berries soften and the sauce thickens. Use the back of a spoon to mash the berries. Whisk in cold butter until glossy. Remove from heat. Season with a pinch of salt.
  10. Plate by spooning a bit of thyme cauliflower puree on a plate and topping with a slice of pork. Drizzle the blackberry red wine reduction on top and serve warm.