Pork Tenderloin with Three-Berry Salsa

[nverland]

Pork Tenderloin with Three-Berry Salsa
Total Time Prep: 30 min. + standing Cook: 25 min. Makes 6 servings

Ingredients

1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained
1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained
1 cup fresh or frozen blueberries (about 6 ounces), thawed
1 medium sweet red pepper, finely chopped
1 jalapeno pepper, seeded and minced
1/2 medium red onion, finely chopped
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1/4 teaspoon salt

PORK:
2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1/2 cup white wine or chicken broth
2 shallots, thinly sliced
1/2 cup chicken stock

Directions

Place the first five ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes.
Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil.
In same pan, add wine, shallots and reserved berry mixture, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1 tablespoon, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.

Greek Green Beans

[alexcat]

Greek Green Beans
yield: 4-6

prep time: 5 MINUTES

cook time: 15 MINUTES

Ingredients
• 2 teaspoons olive oil
• 1/3 cup diced onions
• 3 cloves garlic, minced
• 2 14.5 oz cans Del Monte® Blue Lake® Fresh Cut Green Beans, drained
• 1 14.5 oz Del Monte® Diced Tomatoes, drained
• 1/4 cup Del Monte® Tomato Sauce
• 1 teaspoon dried oregano
• salt and pepper to taste

Instructions
1. Heat oil in medium skillet over medium heat. Add the onions and cook until soft. Add the garlic to the skillet and cook an additional minute. Add the beans to the skillet, stir in the diced tomatoes, and sauce.
2. Season with oregano and simmer the beans for 10 minutes. Season with salt and pepper.