Perfect with rice or baked potatoes.
Read more about the Golden berries (also known as Picuberries, Physalis Peruviana, Inca/Aztec berries), this amazing superfood, here
- 400gr. pork tenderloin
- 4 small rosemary branches
- sea salt
The marinade. Place the pork in a small food container and add:
- 3 parts olive oil
- one part balsamic vinegar
- top up with dry white wine
- Season with freshly ground pepper, tarragon and rosemary
- 50gr. golden berry
- 200gr. orange juice
- 80gr. pomegranate juice
- 2tbsp honey
- 2tbsp flour diluted in 2tbsp water
- In a small pot, heat up the berries and the orange juice over medium heat. tWhen it starts boiling, lower the heat and let it reduce to half (about ten minutes).
- Add the pomegranate juice and the honey, stir well and let it simmer for another 10 minutes.
- Gradually add some of the flour mixture and stir well to combine. Don’t overdo it because you will end up with a very thick sauce.
- Marinate the pork overnight. If not, minimum for 2 hours.
- Preheat oven, air 180ºC.
- Heat 2 tablespoons of the marinate in a pan over high temperature and sear the pork from all sides until they are golden brown. This keeps the juices inside the meat.
- Cover a tray with baking paper and place the pork over the two of the rosemary branches. Cover with the remaining two.
- Roast for 10 minutes for medium-well, up to 15 for well done.
- Let it rest for 10 minutes before slicing.
- Season with the sea salt, slice and serve.
Pork Tenderloin with Golden berry sauce