Pork loin with blackberry sauce
Ingredients
A pork loin
Two tablespoons of Andean Traditions Garlic Paste
A cup of blackberries Andean Traditions
Half a cup of Akenton sugar
A teaspoon of lemon juice
El Conquistador olive oil
Half cup water
Half a cup of red wine
Salt to taste
Pepper Andean Traditions to taste
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Preparation
Marinate the pork tenderloin with the two tablespoons of Andean Traditions garlic, salt to taste and Andean Traditions pepper.
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In a pan with a little olive oil El Conquistador we make the tenderloin, we recommend covering it so that it releases all its juices and cooks completely.
We separate the loin.
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We liquefy the blackberries with half a cup of water, a thick consistency should remain, little by little we add the sugar and finally the wine.
In the same pan using the pork loin juices we add the mixture we made in the blender over low heat.
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Stir constantly until the mixture has a smooth consistency, add the lemon juice.
We slice the tenderloin and serve hot bathing with the sauce.
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