2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
1 tsp. salt
1/2 tsp. pepper
2 tbsp.olive oil, divided
1/2 cup white wine or chicken broth
2 shallots, thinly sliced
1/2 cup chicken stock
Place the first five ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes.
Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the pork and cook until a thermometer inserted in pork reads 145° C, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil.
In the same pan, add wine, shallots and reserved berry mixture, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1 tablespoon, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.
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