Pork tenderloin with Blueberry sauce

Pork tenderloin with Blueberry sauce
Pork tenderloin with Blueberry sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Portion size: 3

  • Ingredients1/2 tsp (2 mL) dried thyme

  • 1/4

    tsp (1 mL) each salt and pepper

  • 1

    pork tenderloin (12 oz/375 g)

  • 1

    tsp (5 mL) vegetable_oil

  • Wild Blueberry Sauce:

  • 3/4

    cup (175 mL) dry red_wine

  • 1

    cup (250 mL) fresh or frozen wild blueberries

  • 1

    tbsp (15 mL) granulated_sugar

  • 1

    tsp (5 mL) grated lemon rind

  • 1-1/2

    (7 mL) tsp cornstarch Preparation

  • Rub thyme, salt and pepper over pork. In large ovenproof skillet, heat oil over medium-high heat; brown pork all over for about 4 minutes.

  • Transfer to 350°F (180°C) oven; roast for about 30 minutes or until just a hint of pink remains and meat thermometer registers 160°F (70°C). Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing.

  • Wild Blueberry Sauce:

  • Meanwhile, drain any fat from skillet. Pour in wine; bring to boil over high heat, stirring to scrape up brown bits from bottom of pan. Boil over medium-high heat until slightly reduced, about 3 minutes.

  • Stir in blueberries, sugar and lemon rind; return to boil. Dissolve cornstarch in 2 tablespoons (25 mL) cold water; stir into sauce and simmer just until clear. Pool on 3 warmed dinner plates. Top with slices of pork.

Directions

Rub thyme, salt and pepper over pork. In large ovenproof skillet, heat oil over medium-high heat; brown pork all over for about 4 minutes. Transfer to 350°F (180°C) oven; roast for about 30 minutes or until just a hint of pink remains and meat thermometer registers 160°F (70°C). Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing. Wild Blueberry Sauce: Meanwhile, drain any fat from skillet. Pour in wine; bring to boil over high heat, stirring to scrape up brown bits from bottom of pan. Boil over medium-high heat until slightly reduced, about 3 minutes. Stir in blueberries, sugar and lemon rind; return to boil. Dissolve cornstarch in 2 tablespoons (25 mL) cold water; stir into sauce and simmer just until clear. Pool on 3 warmed dinner plates. Top with slices of pork.

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