Blueberry picking season is one of the joys of summer. It’s been a family affair for years and even though my little boys are now
“big boys” men, I still force them along for the sake of sweet tradition.
We love them straight from the bush; there’s just something special about fresh blueberries, but I love adding them into just about everything.
Shared by the Blueberry Counsel, experimenting with a simple blueberry sauce over tenderloin turned out to be divine.
The great thing about this recipe is that if you don’t want to heat up the broiler, just put the tenderloin on the grill and once it’s done to perfection, drizzle that delicious sauce right on top.
While you are at it, prepare two tenderloins at the same time because you’ll want some great C.O.S.T. Cooking meals for later - Blueberry Tenderloin Salad, anyone?
It’s such a great variation from my traditional Asian Pork Tenderloin.
Recipe: Pork Tenderloin with Blueberry Sauce
- ¾ to 1 pound pork tenderloin
- 2 tablespoons butter, divided
- 2 medium onions, sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons sugar
- ¼ cup port wine or sweet sherry
- 2 tablespoons balsamic vinegar
- 1 cup fresh or frozen blueberries
- 1 cup chopped cherry tomatoes
- Preheat broiler
- Broil pork, turning occasionally, until cooked through, about 20 minutes
- Remove to a platter
- Cover to keep warm
- Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter
- Add onions, salt and pepper
- Cook until onions are golden, about 10 minutes
- Add sugar
- Cook until onions are caramelized, 3 minutes longer
- Add port, balsamic, blueberries and tomatoes
- Bring to a boil
- Remove from heat
- Thinly slice pork and serve with blueberry sauce
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6