|Pork tenderloin and Swiss chard in a sweetberrahwine sauce - Photo by Wasabi Prime|
Yet another recipe-free adventure in MacGyver Cooking-land, this dish was a good way to use up the quickly-softening berries we picked. We were late to the party for gathering blackberries, so most of the bushes had been om-nommed by either people or animals. Too few to bake with, so a sauce seemed like a good solution. After searing the pork tenderloin, I used the same pan with all the delicious drippings leftover to make a wine reduction sauce. I used a bit of pinot noir and threw in the berries when the liquid was starting to cook down. It made for a richly-colored sauce with a concentrated flavor that went well with the mild pork.
|Crazy colors of summer: fresh Swiss chard, red currants, blackberries - Photos by Wasabi Prime|
We had two bouquet-like bunches of Swiss chard from the Redmond Farmer's Market. They were in a stunning array of colors -- you didn't know whether to eat it or put it in a vase!
We went with the first option and chopped everything up and wilted them down in a hot pan. Chard has a nice peppery, bitter flavor that tastes amazing with a big chunk of meat, or even something creamy like a fried egg. My only disappointment was not buying more, since two whole bunches cook down to maybe enough for a couple of servings. Talk about shrinkage...
My cousin's currant-rich dishes would have made for a great dessert after the berry-sauced tenderloin and veggie side. I'll just have to be content with her photo of the scones and jam. I hope you're as hungry as I am, looking at the goodies she made!
|Treats from afar - fruits of my cousin's labor! Photo by Dawn Yoshimura|
* Post Script - Serious thanks go out to Serious Eats' Photograzing for posting pics of the Swiss chard and tenderloin!