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Roast Tenderloin with Merlot Blackberry Sauce

Servings = 4 | Serving size =2 tablespoons sauce with 4 ounces beef

This recipe can be multiplied by 2.

This recipe can be divisible by 2.

This sauce keeps well for about 2 – 3 days in the refrigerator.

Note: Those who are gluten-sensitive will want to use a gluten-free stock.

Serve with Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes

2 cups	merlot
1	pint fresh blackberries
1 cup	low sodium chicken stock
1/4 tsp	salt
1/8 tsp	fresh ground black pepper
1/4 tsp	dried thyme
2 Tbsp	maple syrup
2 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
4	4 ounce tenderloin filets
	spray olive or grapeseed oil
1/4 tsp	salt
	fresh ground black pepper

Place the merlot, blackberries, chicken stock, salt, pepper, thyme and maple syrup in a medium stainless or non-reactive sauce pan. Place the pan over high heat and bring to a boil. Reduce the heat to low and simmer for 30 minutes.

Use a potato masher or a slotted spoon to gently mash all of the blackberries. Cook on simmer for another 15 minutes.

Strain the sauce through a fine mesh strainer. Press down with a rubber spatula to remove all the liquid. Discard the pulp and seeds.

Rinse the sauce pan and return the strained sauce. Simmer for another 15 minutes until reduced by half. There should be about 1/2 to 2/3 cup sauce. Add 2 tablespoons Promise Buttery Spread Light and whisk until dissolved. Set aside.

Heat a large non-stick skillet over medium-high heat. When hot spray lightly with the oil and add the filets. Sprinkle the tops lightly with the salt and pepper. Cook for about 5 – 7 minute and turn. Cook for another 5 minutes for rare to medium rare.

Serve topped with 2 tablespoons warm sauce.

Nutrition Facts

Serving size: about 2 tablespoons sauce with 4 ounces beef | Servings 4

Calories 380 | Calories from Fat 117

Amount Per Serving (% Daily Value)

Total Fat 13g (20%) | Saturated Fat 4g (22%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 81 mg (27 %) | Sodium 545 mg (23 %)

Total Carbohydrates 17g (6%) | Sugars 6g

Dietary Fiber 4g (15%) | Protein 27g

Vitamin A 8% | Vitamin C 26 % | Calcium 7% | Iron 23%

Vitamin K 21 mcg  | Potassium  720 mg | Magnesium  56 mg