Whenever we mix meat with fruit, (turkey/cranberries, pork/cranberries, chicken/apples), we call it “meat candy”. If there were ever a recipe to embody the full meaning of that term, it is this one. Herb crusted pork loin, wonderfully juicy and flavored just right, topped with fresh blueberries and a sweet sauce. Win.
Pork Tenderloin with Blueberry Sauce
Recipe adapted from The Food Network
- 1.5 lb pork tenderloin
- 3 tbsp olive oil
- 2 tbsp finely chopped rosemary leaves
- 2 tbsp ground thyme (or fresh, if you want)
- 2 tbsp ground sage (or fresh, if you want)
- ½ tbsp salt
- 1 tsp pepper
- 2 cups fresh blueberries
- 1/3 cup sugar
- 2 tbsp raspberry vinegar
- ¼ cup white cooking wine
- Tie pork loin with 4 pieces of cooking string at equal intervals along length. (This helps the pork hold it’s pretty round shape.) Rub pork with 1 tbsp olive oil. Combine herbs, salt, and pepper on a plate. Roll pork in the herbs, using all herbs and covering entire pork surface.
- In a small saucepan, combine blueberries, sugar, vinegar, and cooking wine, bring to a boil. Lower heat and simmer until reduced.
- Preheat oven to 400 degrees F.
- Heat remaining oil in a Dutch oven over medium-high heat and brown all sides of pork. Place in over for 15-20 minutes, or until pork reaches 150 degrees F.
- Transfer pork to a cutting board (juices may seep- make sure you have a plan for them) and cover loosely with aluminum foil, allow to rest for 10 minutes.
- Slice pork, serve with blueberry sauce dribbled over the top.
The whole she-bang takes about 45 minutes, and serves four comfortably.
½ off porn tenderloin: $5
2 packages blueberries (out of season): $5
Herbs/liquid estimate: >$2
Total eat at home meal for 4: Approx $12
Download .pdf file of this recipe HERE.