Tuesday, August 20, 2013

pork tenderloin with blueberry sauce: the recipe

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

  1. Marinated with olive oil, thyme and apple jelly
  2. Brown on all 4 sides over medium-high heat (less than 5 minutes total)
  3. Roast in a 350 degree oven for 25-30 minutes (meat thermometer should register over 160 degrees)

while we roast....

Fresh Blueberry Sauce

  1. In the same pan you browned the tenderloin- saute half an onion and some garlic 
  2. Once tender, deglaze the pan with a wonderful red wine {currently loving this random bottle}
  3. Allow the wine to boil and then simmer while it reduces
  4. Toss in 1 to 2 cups of fresh or frozen blueberries
  5. Add in a dash of red pepper flakes, brown sugar, ginger and dry mustard
  6. 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! 

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