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A few weeks ago Mr. & Mrs. Zantout came over for a cook night! We made them the pork tenderloin with the blackberry merlot sauce served with mini potato gratins and my carrots. It was so fun, like always![this is a close up of the blackberry sauce]
My whole carrots cooking away!
Crustinis with Brie!
Dinner is served!
Oh, and Mr. Duke dog wanted a bite too!Here is the recipe for the blackberry Merlot sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon garlic, minced
- 1/2 cup blackberry preserves
- 1 cup Merlot
- 1/2 teaspoon cornstarch
-1/4 cup red wine vinegar
Saute the garlic in the melted butter over medium heat. Be sure not to burn the garlic!!
Add the blackberry preserves and wine and simmer until reduced by half.
In a small bowl, mix the cornstarch with the vinegar. Add to the blackberry mixture and cook for about 5 minutes. Keep warm and serve!
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