Recipe: Pork medallions with blackberry chutney
- 3 tablespoons unsalted butter, divided
- 2 large shallots, thinly sliced
- 1/4 cup sherry vinegar
- 1/4 cup dark-brown sugar
- 1 1/2 cups blackberries
- Salt and pepper
- 1 pork tenderloin (1 1/2 pounds), cut into 1-inch slices and flattened slightly with your palm
In a small saucepan, melt 1 tablespoon butter over medium. Sauté shallots until tender, 8 minutes. Add vinegar, brown sugar, and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper.
Meanwhile, season pork with salt and pepper. In a large skillet, melt 1 tablespoon butter over medium high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 tablespoon butter and pork. Serve pork topped with chutney.
Active time: 35 minutes
Total time: 45 minutes
Recipe: Blackberry-cantaloupe salad
- 2 cups blackberries
- 1/2 cantaloupe, cut into 1-inch pieces
- 1 tablespoon sugar
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon grated lime zest plus 1 tablespoon juice
- 2 tablespoons thinly sliced fresh mint leaves
In a large bowl, combine all ingredients except mint. Cover and let stand 30 minutes (or refrigerate, up to 2 days). Stir in mint just before serving.
Active time: 10 minutes
Total time: 10 minutes + chilling
Recipe: Blackberry skillet cake
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 10 tablespoons unsalted butter, room temperature, divided
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 1/2 cup whole milk, room temperature
- 1/3 cup dark-brown sugar
- 3 cups blackberries
Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat 6 tablespoons butter and sugar on high until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.
In a 10-inch skillet, melt remaining 4 tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange blackberries evenly in skillet.
Pour batter over berries and smooth top. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes, rotating halfway through. Let cake cool in skillet on a wire rack 5 minutes. Run a knife around edge and carefully invert cake onto a serving plate. Serve warm or at room temperature.
Cook's note: The blackberries soften in a layer of caramelized brown sugar to create a sweet, jam-like topping on this cake.
© 2013 NBCNews
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