This is a sauce you want to get to know. A simple sweet and sour mixture of caramelized sugar and vinegar reduced and infused with fruit. (In French its known as a gastrique). You can use whatever is ripe and in season, just customize your choice of vinegar to enhance the aroma of the fruit. Depending on the flavorings, it’s a sauce that can match up with anything from fish to poultry to beef.
- Fruity raspberry vinegar with figs and fresh basil goes wonderfully well with roasted duck.
- Orange and champagne vinegar is a classic combination and pairs with fish or poultry.
- Sour cherries with balsamic vinegar is delicious with lamb or beef.
- Fall apples with cider vinegar add zip to any white meat, especially veal and chicken.
For this recipe, fresh steamed beans and mango salsa are simple, colorful side dishes.
Pork tournedos with blackberry sauce
Ingredients
- Serves 6
- Six 1 1/2 –inch-thick center-cut boneless pork loin chops (tournedos)
- 2 tablespoons unsalted butter
- Salt and pepper
- For the sauce:
- 1/2 cup (100 g) sugar
- 2/3 cup (150 ml) red wine vinegar
- 1/3 cup (75 ml) white wine or white port
- ¾ cup (80 g) chopped shallots
- 2 cups (265 g) blackberries
- ½ sprig Rosemary
- ½ teaspoon salt
- Coriander, roughly chopped for garnish
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Instructions
- For the sauce:
- Before you begin cooking, combine the vinegar and white wine and place it next to the stove.
- Spread the sugar evenly over the base of a heavy bottomed saucepan. Place over moderate heat and cook – without stirring. The sugar will melt and start to darken unevenly – do not stir, pick up the pan and swirl the contents to allow the sugar to caramelize evenly. (Stirring incorporates air and lowers the temperature but worst of all makes a huge mess of the spoon!) Continue cooking until the sugar reaches a deep golden color. (Pale golden will not have enough flavor, dark amber will be bitter).
- When the sugar has reached the right color, turn down the heat and very slowly add ¼ of the vinegar wine mixture. The mixture will boil rapidly. Once the contents have settled down, add the rest of the vinegar wine mix. Continue cooking and swirling the pan until sugar has re-dissolved. Add the blackberries, shallots and sprig of rosemary. Cook until the blackberries have broken down and the sauce has a syrup-like consistency. Remove from heat and season to taste for salt and pepper.
- To cook the meat:
- Heat oven to 350 ° F (180 °C)
- Season pork with salt and pepper. Melt butter in a large skillet over high heat until foam subsides. Add the pork and brown on both sides, about 3 minutes per side. Cover with a lid and finish cooking, about 5-8 more minutes.
- Remove sprig of rosemary from the sauce and reheat if necessary. Serve spooned alongside pork.
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https://www.charlottepuckette.com/recipes/main-dish-meatpoultry/pork-tournedos-with-blackberry-sauce/
