Pork Tenderloin with Saskatoon Berry Comfit

Pork Tenderloin with Saskatoon Berry Comit

Serves 4

Saskatoon berries are a Canadian fruit that are high sources of antioxidants. They look similar in size and shape to a blueberry but it has a truly unique flavour. It grows on a shrub, native to North America from Alaska across most of western Canada and in the western and north central United States. Aka: serviceberry, sarvisberry, pigeon berry or juneberry

Saskatoon Berries on Shrub

• 1 cup frozen or fresh Saskatoon Berries (Service Berries)
• 1 tablespoon balsamic vinegar
• 3 tablespoons brown sugar

• 1 pork tenderloin (1 1/4 to 1 1/2 lb)  
• Salt and pepper  to taste
• 1 tablespoon olive oil

In a sauce pan over medium heat berries with vinegar, the berries with burst and release juice when there is enough juice add sugar and stir until dissolved. Bring to a boil the reduce heat and set simmer until the juice is about the consistency of pancake syrup. Remove from heat and set aside.

Cut pork in 4 diagonal slices 

and butterfly each, 

sprinkle with salt and pepper. In large non-stick skillet, add oil, cook pork in batches over med-high until juices run clear. Serve with a spoonful of Berry Comit for each piece of pork.