What to do when you see a recipe for pork with blueberries in your Clean Eating magazine and then you lose it forever? Pour yourself a glass of wine and make it up as you go.
Pork Tenderloin with Blueberry Sauce
Pork Tenderloin
- Marinated with olive oil, thyme and apple jelly
- Brown on all 4 sides over medium-high heat (less than 5 minutes total)
- Roast in a 350 degree oven for 25-30 minutes (meat thermometer should register over 160 degrees)
while we roast….
Fresh Blueberry Sauce
- In the same pan you browned the tenderloin- saute half an onion and some garlic
- Once tender, deglaze the pan with a wonderful red wine {currently loving this random bottle}
- Allow the wine to boil and then simmer while it reduces
- Toss in 1 to 2 cups of fresh or frozen blueberries
- Add in a dash of red pepper flakes, brown sugar, ginger and dry mustard
- As the tenderloin continues to roast you will have plenty of time to play with the flavors- for more spice increase the ginger and/or pepper; for more sweetness lay on the brown sugar or more berries; for more savory richness add in more dry mustard.
This was a ‘taste-while-you-go’ kind of sauce that worked out in my favor. {#lucky} It was deliciously sweet and tangy, the texture was wonderful- the berries and onion were so tender and the sauce was thick and smooth. I loved how the blueberry sauce gave the warm and tender pork added dimension and a hint of sweetness.
Delish! I hope you make this & enjoy!
amanda macy hall 