- 6
Ingredients
- 4 pork tenderloins
- (about 3/4 lb./375 g each)
- 1 tbsp. (15 mL) canola oil
- 1 onion, finely chopped
- 3 cloves garlic, halved
- 1/2 cup (125 mL) dry white wine
- 1 cup (250 mL) chicken stock
- 1/4 cup (50 mL) blueberry liqueur or cassis
- Bouquet garni
- (made of 1 thyme sprig, 1 bay leaf, celery leaves and 3 peppercorns)
- 1 1/2 cups (375 ml) blueberries
- 1/2 cup (125 ml) whipping cream (35%) Salt and freshly ground black pepper to taste
Preparation
Step 1
In a large, heavy oven-proof skillet over medium-high heat, sear tenderloins on all sides. Roast in a preheated 400 °F (200 °C) oven about 30 minutes or until meat is barely pink inside. Place on a platter; cover with foil and keep warm.
In a skillet, heat oil over medium heat. Add onion; cook about 4 minutes or until softened. Stir in garlic; cook 30 seconds. De-glaze pan with wine, stirring until wine is almost evaporated. Stir in stock, blueberry liqueur and bouquet garni. Bring to a boil, reduce heat and simmer 5 minutes or until slightly reduced. Stir in blueberries; simmer another 5 minutes.
In a blender, purée sauce; return to saucepan. Stir in whipping cream, salt and pepper. Bring just to a boil before serving.
To Serve:
Slice tenderloins into rounds. Place a pool of sauce on 6 to 8 plates and fan pork tenderloins out on sauce. Garnish with fresh blueberries.