Herbed Pork Tenderloin with Wild Blueberry Sauce for #SundaySupper
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3
An amazing pork tenderloin and fresh berry recipe.
  • 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
  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.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/herbed-pork-tenderloin-with-wild-blueberry-sauce-for-sundaysupper/