Pork Tenderloin with Balsamic Blueberry Sauce

By Tamipri

Ingredients

• Dry Rub:
• Balsamic Blueberry Sauce
• 1/4 c. + 3-4 Tb. unsalted butter
• 1/2 c. minced shallots
• 1 1/2 c. chicken broth
• 1 c. balsamic vinegar
• 2 Tb. grated orange zest
• 1 c. fresh or frozen blueberries
• 2 tsp. minced chipotle chiles in adobo, (opt.)
• 1 tsp. minced dried thyme
• 1 tsp. cayenne pepper
• 1 tsp. ground sage
• 1 Tb. garlic powder, or granulated garlic
• 1 tsp. crushed fennel seeds
• 1 Tb. kosher salt
• 1 Tb. coarsely ground pepper
• Pork Tenderloin:
• 1/4 c. olive oil
• 3 (1 lb.) pork tenderloins

Details

Servings 8

Preparation

Step 1

1. To Make the Sauce: Melt the 1/4 c. butter in a heavy saucepan over medium heat. Add the shallot and saute until soft, about 5 minutes. Add the chicken broth and increase the heat to high. Boil until reduced by half, 7-8 minutes. Add the balsamic vinegar and boil until reduced to about 1 1/4 cups. Reduce the heat to low and stir in the orange zest and blueberries and chiles, if using. Let the sauce simmer gently for 4-5 minutes to blend the flavors and slightly cook the fruit. (The sauce can be made up to 24 hours in advance.) When you are ready to serve the sauce, place over low heat and stir in the remaining butter, a chunk at a time.

2. To Make the Dry Rub: Combine all the ingredients in a small bowl.

3. Brush half of the oil all over the pork; liberally coat with the rub, using your hands to rub it in. Let the meat rest at room temperature for 2 hours or overnight in the refrigerator. If it has been refrigerated, bring out to warm for 30 minutes before cooking.

4. Preheat the oven to 350 degrees. Fold over the small tail end of each tenderloin and tie with kitchen string so that each piece of meat is of a more less even diameter from end to end.

5. Add the remaining oil to a large roasting pan over high heat. When the oil is hot, add the tied tenderloins and use tongs to turn and brown evenly on all sides, 3-4 minutes.

6. Pour the Balsamic Blueberry Sauce over the meat, turning to coat the meat well. Roast for 20 minutes, until an instant-read thermometer registers 140-145 degrees. Baste several times with the sauce.

7. Remove the tenderloins to a platter, cover with foil and let rest for 5 minutes before carving into 1/2" slices. Reduce the pan sauce, if desired. Serve the pork slices drizzled with the sauce.