Pork Tenderloin With Three-Berry Salsa

• 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
• 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 stock
• 2 shallots, thinly sliced
• 1/2 cup chicken stock

1. Place the first 5 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.
2. Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the pork and cook until a thermometer inserted in pork reads 145u0b0, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil.
3. Add wine, shallots and reserved berry mixture to the pan, stirring to loosen browned bits. 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.

frozen blackberries, frozen raspberries, blueberries, sweet red pepper, pepper, red onion, lime juice, fresh cilantro, salt, pork, salt, pepper, olive oil, white wine, shallots, chicken stock

Taken from www.tasteofhome.com/recipes/pork-tenderloin-with-three-berry-salsa/ (may not work)