Herbed Pork Tenderloin with Wild Blueberry Sauce

Today on #SundaySupper we are celebrating Summer Berries with Herbed Pork Tenderloin with Wild Blueberry Sauce. 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, which 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 gotten 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 Sauce

Tara Noland

An amazing pork tenderloin and fresh berry recipe.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine American

Servings 4 Servings

Calories 267 kcal

Ingredients

 

• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• Salt and pepper to taste
• 1 pork tenderloin 12 oz.
• 1 Tbsp. canola oil

Wild Blueberry Sauce

• 3/4 cup dry red wine
• 1 cup fresh wild blueberries or blueberries
• 1 Tbsp. granulated sugar
• 1 tsp. grated lemon rind
• 1 1/2 tsp. cornstarch
• Half a pear or apple cored and chopped

Instructions

 

• Preheat oven to 350F. Rub the pork tenderloin with the thyme, oregano, salt, and pepper.
• In a large cast-iron or ovenproof skillet heat the canola oil until hot over medium-high heat. Brown the pork on all sides, about 5 min.
• Roast the pork in the oven for 30 min. or until a thermometer reads 160F. Tent for 10 min. while you make the sauce.
• 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.
• 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.
• Slice the pork tenderloin and serve with the blueberry/pear sauce on top.
• Adapted from Canadian Living Magazine.

Nutrition

Serving: 1Calories: 267kcalCarbohydrates: 20gProtein: 22gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 62mgSodium: 126mgFiber: 4gSugar: 10g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

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