Lomo Colombiano con Salsa de Moras

Early summer isn’t just the best time of year because of the weather. The food – especially the produce – is off the charts.  Not to mention, for whatever reason, eating outside makes great food even better. So with a fridge full of berries, fruit and a plethora of delicious veggies, this Colombian favorite was just the thing for me.

It’s also proof that you can’t judge a book by it’s cover.  Or so it goes when I made it…

“Blackberries?”

“Yeah, it looks weird, but just try it.”

“I don’t get it.”

“Well, people do pork with apples.  So why not?”

The result?  Amazing.  When all is said and done, blackberries are not overly candy-like-sweet. The white wine cuts the sweet flavor, making the lomo more savory than sweet, and makes for a flavorful meal that is perfect for summer.  Most original Colombian recipes call for a pork loin, but the tenderloins in this recipe make for a tender, quicker cooking, and figure friendly option. You could replace the white wine for red for deeper color, and to stay true to the Ecuadorian version.

Lomo de Cerdo con Salsa de Moras

Serves 6 

Pork

2 pork tenderloins or 1 boneless pork loin (3lb)

6 cloves of garlic, minced

Salt and Pepper to taste

Sauce

1 pint blackberries

1 cup water

1 cup white wine

½ cup sugar

Directions

1. Remove tenderloins from package and carefully remove silverskin.  Combine pork, salt, pepper, and garlic in a dish or zip top bag and let sit in the refrigerator for 1 hour or up to overnight. Before cooking, remove pork to return to room temperature.

2.  Preheat oven to 425 degrees. Place pork in a baking dish, tucking thin end under to ensure even cooking. Cook the tenderloins for 20 minutes.

3. Meanwhile, combine blackberries, water, wine and sugar in a saucepan. Bring to a boil, then lower heat to a simmer. Cook for another 5 minutes.

4.Remove pork from the oven and drizzle with half of the sauce. Cook for another 10 minutes or until pork registers 140 degrees on a meat thermometer.  Allow pork to rest, then serve warm with extra sauce.

Adapted from My Colombian Recipes (http://www.mycolombianrecipes.com)

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