This is that recipe for me.
I made a pork tenderloin recipe with blueberry reduction sauce for my parents years ago, and my mom mentioned to me recently “Hey, why don’t you put that blueberry pork recipe on the blog.” And then I realized that it was invented in my head and not written down and may only exist as a fragment of a memory at this point and so… what’s a girl to do?
(Disclaimer: it has been since discovered that my mom has the original recipe because apparently I wrote it down for her at some point. Just not for myself. Crisis averted!)
This girl decided to attempt a blueberry pork upgrade. Thus, this pork tenderloin recipe is officially a new one for me, but I would urge everyone (including my mom) to try it, because it is absolutely fantastic. The garlic-herb crust on the pork makes an otherwise mild cut of meat so savory and delightful.And the blueberries… OH the blueberries. The sauce is one of the better fruit sauces I’ve made to-date to compliment a meat dish. It’s always a trick of finding the right combo of sweet/savory/sour flavors for that type of sauce. And this one knocks it out of the park. The brightness of the berries is complimented by the rich and tangy flavors of the balsamic, and add some garlic to give it a savory note, and some sugar to taste. Perfection!
I served it up with a mixed greens salad with shallot vinaigrette. Fingerling potatoes would be an excellent accompaniment as well.
Bon appetit from The Gourmet Gourmand kitchen!
Pork Tenderloin with Blueberry Sauce
- 1 lb pork tenderloin
- 1 heaping tablespoon fresh minced thyme
- ½ teaspoon garlic powdered
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- For sauce:
- 6 oz fresh blueberries about ¾ cup
- 2 cloves garlic minced
- 3 tablespoons sugar to taste
- ½ cup balsamic vinegar
- Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel.
- On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated.
- Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal temperature reads 145 degrees.
- Remove from oven and tent with foil; rest for 10 minutes before slicing meat.
- To prepare sauce:
- Combine blueberries, garlic, and sugar in a large saucepan. Turn heat to medium. Mash blueberries with back of wooden spoon to let juices release. Simmer for 3-4 minutes, until blueberries are softened.
- Add balsamic vinegar and simmer for an additional 10-15 minutes, or until mixture is reduced and thickened.
- Serve sauce spooned over sliced pork medallions.