1 lbs. pork tenderloin, silver skin removed
salt and pepper, to coat
teaspoon ground allspice
2 cups Winterport Winery’s Flying Dutchman
2 teaspoons cornstarch
4 teaspoons water
1 pint blackberries
2 plums, whole
4 oz. bleu cheese, crumbled
butter, for browning pork
Pour 2 cups Flying Dutchman and teaspoon allspice into saucepan. Bring to a boil then turn heat to low and simmer. Reduce by .
Rub pork with salt and pepper. In a frying pan, add butter. Do not allow to get to the smoking point. Add pork tenderloin and brown on all sides. Place pan in 400 oven and cook for about 8 minutes. Check temperature of tenderloin, when it reaches 135 remove from oven, place on cutting board and tent with foil. Let rest for 10 minutes.
Slice plums as you would an apple. Place in bowl and coat with honey. Place on parchment lined baking sheet and broil for 4 minutes or until nicely browned.
Back to the Flying Dutchman sauce, when the sauce is reduced by , add honey and bring to a boil. Remove from heat and add blackberries.
Slice pork, fan 3-4 slices on a plate then top with plums, blackberries and sauce. Top with crumbled bleu cheese.