Herbed Pork Tenderloin with Wild Blueberry Sauce for #SundaySupper

Today on #SundaySupper we are celebrating Summer Berries. I love every kind of berry there is!! When I was looking through the list of contributors there were lots of desserts and sweet items, makes sense with luscious sweet berries this time of year. That got me thinking though, to go a savory route.

My girlfriend Trisha shared a pork tenderloin recipe with me years ago that she had got from Canadian Living. We have made this many times and it is great with fresh flavorful berries this time of year. In a little while wild berries will be showing up too and you can use those as they will have even more flavor. I remember picking blueberries out in B.C. many years ago and loving them so much!! Instead of the apple, that the recipe called for I added a Bartlett pear and loved the combination of the pear/blueberry. Served up with some delicious organic carrots, asparagus and potatoes, this was a delicious meal. Pork tenderloin is so conducive to a sweet and savory sauce like this. ENJOY!!

Herbed Pork Tenderloin with Wild Blueberry Sauce3

Herbed Pork Tenderloin with Wild Blueberry Sauce for #SundaySupper
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
An amazing pork tenderloin and fresh berry recipe.
Ingredients
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • Salt and pepper to taste
  • 1 pork tenderloin, 12 oz.
  • 1 Tbsp. canola oil
Wild Blueberry Sauce
  • ¾ cup dry red wine
  • 1 cup fresh wild blueberries or blueberries
  • 1 Tbsp. granulated sugar
  • 1 tsp. grated lemon rind
  • 1½ tsp. cornstarch
  • Half a pear or apple, cored and chopped
Instructions
  1. Preheat oven to 350F. Rub the pork tenderloin with the thyme, oregano, salt and pepper. In a large cast iron or oven proof skillet heat the canola oil until hot over medium high heat. Brown the pork on all sides, about 5 min.
  2. Roast the pork in the oven for 30min. or until a thermometer reads 160F. Tent for 10 min. while you make the sauce.
  3. For the wild blueberry sauce, drain any fat from the pan. Add the red wine and stir to scrape up any bits. Boil over medium high heat until slightly reduced about 4 min.
  4. Add the blueberries, pears, sugar and lemon rind and return to a boil for 2-3 min. until pears are beginning to soften and berries are popping. Dissolve the cornstarch in 2 Tbsp. water and stir into the sauce. Stir until clear and thickened.
  5. Slice the pork tenderloin and serve with the blueberry/pear sauce on top.
  6. Adapted from Canadian Living Magazine.

 

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Comments

  1. Renee says

    I’ve been waiting on this recipe since you posted it in the group. Oh how I love the combination of berry and pork. The apple or pear in it too is a bonus!!

  2. Diana @GourmetDrizzles says

    What a fabulous recipe! I adore pork tenderloin, and this sauce sounds delicious. Love that you opted for a pear… that would be my choice too- yum!!!

  3. Bea says

    I also love any kind of berry, no exceptions they are all delicious :) I love this recipe, Tara and cannot wait to try it.

  4. Nicole says

    Tara, I couldn’t wait to see the wild blueberry sauce with this and you did not disappoint. This looks fabulous! I love pork tenderloin so much and that blueberry sauce would only make it 10x’s better! Great recipe!

  5. Hezzi-D says

    WOW! A red wine and blueberry sauce? I have a pork loin out for dinner tonight and was just going to marinate it but I have some blueberries in the fridge so I’m thinking I need to make this instead!

  6. Katie says

    I think this meal would go over SO well with my husband. I usually end up eating pork with apples, but I like this twist to try!

  7. The Ninja Baker says

    Your herbed pork and blueberry sauce look as if they are the original photos from Canadian Living, Tara =) Simply put, your photo and recipe look and sound divine. So nice to have the bite of savory alongside the sweet =)

  8. Soni says

    Berries and pork are such a classic combination and look so colorful on any plate :) Lovely recipe and that sauce sounds fantastic!HAVE to try!!

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