Ingredients
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1 red onion (½ chopped, ½ sliced)
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1 container blackberries
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15 ml (1 tbsp) apple cider vinegar
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30 ml (2 tbsp) sunflower or canola oil
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5 ml (1 tsp) Dijon mustard
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Salt, pepper
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450 g pork tenderloin
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120 g fresh goat cheese
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60 ml (¼ cup) 35% cream
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15 ml (1 tbsp) fresh basil, chopped
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5 ml (1 tsp) butter
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4 slices of St-Méthode Le Noble bread
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Fresh basil leaves, halved blackberries
Preparation
- Crush half the blackberries with vinegar, oil, mustard, and ½ chopped onion. Season with pepper and add the pork tenderloin. Marinate for 30 minutes to 24 hours.
- Whip goat cheese with cream and basil. Season to taste.
- Sauté the sliced onion in butter.
- Grill pork on the barbecue for about 15 minutes, turning occasionally. Let cool slightly and slice thinly.
- Grill the bread on the barbecue, spread with goat cheese mousse, cut into 4. Top with pork slices, onion, blackberries, and fresh basil.