MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork with Blackberry Cabernet Sauce
 Categories: Pork, Sauces, Fruit, Wine
      Yield: 4 Servings
 
      3 md Russet potatoes
      4 tb Butter
           Salt and white pepper
      2 tb Cream
      1 bn Fresh thyme
      1 lb Green beans
      2 md Zucchini
      1 lg Carrot
  1 1/2 lb Pork tenderloin
      1 c  Flour
           Vegetable oil
      3 c  Blackberries
      2 tb Robert Mondavi Cabernet
           -Sauvignon
      1 c  Sugar
      2 tb Vinegar
      1 c  Beef broth
 
  Potatoes: Peel potatoes, chop into sm pieces, put into boiling
  salted water. Cook until tender. Drain potatoes and whip with
  butter, salt, and white pepper. To serve: reduce some cream, add a
  touch of thyme, then the potatoes.
  
  Vegetables: French cut green beans, julienne zucchini and carrots;
  cook together in boiling salted water until al dente. To finish
  the vegetables, saute in butter with thyme.
  
  Pork: Trim pork tenderloin, cut into 1" medallions. Season pork
  medallions with salt and pepper. Dip into flour and pat lightly.
  Fry in a little oil and butter until brown on both sides.
  
  Sauce: Cover berries with Cabernet Sauvignon and sugar. Poach
  10 minutes. Strain and mash the berries. Heat 1 c sugar and
  2 tb vinegar and simmer 2-3 minutes. Stir in berry juice and reduce
  until syrupy. Add broth to taste and swirl in butter; sauce should
  be tangy.
  
  robertmondaviwinery.com/recipes/pwbcs.html

  From: Michael Loo
  Date: 17 Aug 99
 
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