FRESH BLACKBERRIES ARE IN SO PORK AND BLACKBERRY CHUTNEY ENJOY DAN:

PORK MEDALLIONS WITH CINNAMON COUSCOUS AND BLACKBERRY CHUTNEY by CHEF DAN:
Serves 4

INGREDIENTS:

3 tablespoons butter, divided
1 pork tenderloin (1-1/2-pounds) cut into 1-inch slices
2 shallots, thinly sliced
1/4-cup raspberry vincotto vinegar or champagne vinegar
1/4-cup brown sugar
1-1/2-cups fresh blackberries
2-1/2-cups water
1 teaspoon ground cinnamon
1/2-teaspoon sea salt
1 tablespoons butter
1-1/2-cup couscous

DIRECTIONS:

1. In a large saucepan, bring, water, cinnamon, 1/2-teaspoon salt and 1 tablespoon butter to a boil.
2. Stir in couscous and let rest for 10 minutes.
3. In a sauce pan, melt I tablespoons butter over medium-heat.
4. Add shallots and sauté for about 5-7 minutes.
5. Add vinegar, brown sugar, blackberries and cook until mixture is syrupy and some o the blackberries have collapsed, about 10 minutes.
6. Season with sea salt and freshly ground black pepper.
7. Meanwhile, season pork with salt pepper.
8. In a skillet, melt 1 tablespoon butter over medium-high heat.
9. Add half the pork slices and cook, flipping once, abbot 5-7 minutes.
10. Repeat with remaining 1 tablespoon butter and pork slices.
11. Serve pork topped with chutney and couscous on the side.

ENJOY DAN: BON-APPETITE!!