Pork Tenderloin with Granny's Huckleberry Preserves
by Charna

approx 1.75 lbs tenderloin (weight may vary, I buy it shrink wrapped and prepackaged in the supermarket or butcher) the tenderloin looks like a long slender tube...

cut tenderloins into 1 inch medallions...

chop a shallot or small onion and sautee til golden in a heavy skillet that can then go into the oven...

season the medallions with salt, pepper and rosemary and cook in the skillet over medium high heat about 3 minutes on each side, doesn't take long...

deglaze the pan with either some wine or apple cider (maybe 4 oz?) (i'll be using apple cider), stir in a couple of big tablespoons of huckleberry preserves, reduce a bit, taste to adjust seasonings....you may want a squeeze of lemon over that...cover and let cook another minute or two...

serve the medallions with rice (i'm going to make wild rice!) and spoon the huckleberry sauce over the meat...it should look beautifully glazed! crack some pepper over the whole thing!

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