Venison with blackberry sauce
- 2 8-ounce venison tenderloins or one 1-pound pork tenderloin, halved crosswise
- 4 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- 2 small shallots, chopped
- 2 cloves garlic, minced
- 3/4 cup seedless blackberry preserves
- 1/3 cup chicken broth
- 1 tablespoon butter
- 1 teaspoon honey
- Trim fat from meat. Using sharp knife, cut slits in meat at 1-inch intervals. Insert garlic slices into slits. Brush meat with 1 tablespoon of the oil; sprinkle lightly with salt and ground black pepper.
- In large skillet, cook meat over medium heat until done, turning once. (For venison, allow 10 to 12 minutes for medium doneness; for pork, allow 20 to 25 minutes or until juices run clear (160° F.)
- Meanwhile, for sauce: In medium saucepan, cook shallot and minced garlic in remaining hot oil for 2 to 3 minutes or until tender. Stir in blackberry preserves and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 6 minutes or until reduced to about 1/3 cup, stirring often. Stir in butter and honey.
- Slice meat; arrange on serving platter. Spoon sauce over meat. Makes 6 servings.
Nutrition Facts (per serving): 272 cal., 8 g Fat, total (2 g sat. fat), 70 mg chol., 31 g carb., 115 mg sodium, 1 g fiber, 21 g sugar, 18 g pro.
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