Herbed Pork Tenderloin with Wild Blueberry Sauce for #SundaySupper

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, 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!!

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Herbed Pork Tenderloin with Wild Blueberry Sauce for #SundaySupper

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

An amazing pork tenderloin and fresh berry recipe.

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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

1. Preheat oven to 350F. Rub the pork tenderloin with the thyme, oregano, salt, and pepper.
2. 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.
3. Roast the pork in the oven for 30 min. or until a thermometer reads 160F. Tent for 10 min. while you make the sauce.
4. For the wild blueberry sauce, drain any fat from the pan. Add the red wine and stir to scrape up any bits.
5. Boil over medium-high heat until slightly reduced about 4 min.
6. 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.
7. Dissolve the cornstarch in 2 Tbsp. water and stir into the sauce. Stir until clear and thickened.
8. Slice the pork tenderloin and serve with the blueberry/pear sauce on top.
9. Adapted from Canadian Living Magazine.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 267Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 126mgCarbohydrates: 20gFiber: 4gSugar: 10gProtein: 22g

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Breakfast & Brunch

• Angel Food French Toast with Blueberry Lemon Sauce by Neighborfood
• Blueberry Rhubarb Baked Oatmeal by Pies and Plots
• Overnight Strawberry Stuffed French Toast by In The Kitchen With KP
• The Best Blueberry Muffin by Supper For a Steal

Sweet & Savory Berry Recipes

• Herbed Pork Tenderloin with Wild Blueberry Sauce by Noshing With The Nolands
• BBQ Strawberry Pizza by Jane’s Adventures in Dinner

Jams, Jelly, Sauces & More

• Four-Berry Jelly by Blueberries and Blessings
• Strawberry Freezer Jam by Growing Up Gabel

Desserts

• Strawberry Crumb Bars by The Girl in the Little Red Kitchen
• No-Bake Frozen Berrylicious Cracker Cake by Shockingly Delicious
• Strawberry Cream Cheese Dessert by That Skinny Chick Can Bake
• Fruit Salsa with Cinnamon Sugar Chips by Hezzi-D’s Books and Cooks
• Lattice-Top Blueberry Pie by Hip Foodie Mom
• Strawberry Shortcakes by Juanita’s Cocina
• Stove Top Berry Crumble by Peanut Butter and Peppers
• Strawberry Yogurt Popsicle by Mama’s Blissful Bites
• Peggy’s Cove Blueberry Grunt by Kudos Kitchen By Renee
• Chocolate-Raspberry Yoghurt Cookies by What Smells So Good?
• Strawberry Ice Cream by Basic N Delicious
• Strawberry Pretzel Salad by Curious Cuisiniere
• Strawberry-Chocolate Frozen Yogurt Parfaits by The Weekend Gourmet
• Summer Berry Salad with a Honey Citrus Dressing by Runner’s Tales
• Strawberry Pop-Tart Ice Cream by Foxes Love Lemons
• Strawberries with Cannoli Cream  by Comfy Cuisine
• Oregon Strawberry Sundae {Dairyfree} by The Not So Cheesy Kitchen
• Blackberry Pie w/Brandied Whipped Cream by Webicurean
• Raspberry Mousse by Cindy’s Recipes and Writings
• Mini Strawberry Cheesecake with Walnut Crust by Soni’s Food
• Salted Caramel Strawberries With a Crunchy Nut Coating by Sue”s Nutrition Buzz
• Strawberry Blueberry Stuffed Monkey Bread by Daily Dish Recipes

Cocktails, Drinks & Smoothies

• Blueberry Infused Vodka by Big Bear’s Wife
• Blueberry Moscow Mule with Homemade Ginger Beer by I Run For Wine
• Goumi Berry Martini by Magnolia Days

Party Planning

• Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan

We’d love if you joined our #SundaySupper chat on   Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us!  To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

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