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Pork Tenderloin with Blueberry Sauce

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45min

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4 servings

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1 Reviews
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This elegant and flavorful dish features tender pork tenderloin topped with a sweet and tangy blueberry sauce. The pork is seasoned with herbs and spices, then roasted to perfection. The blueberry sauce, made with fresh blueberries, balsamic vinegar, and a touch of honey, perfectly complements the savory pork. Serve this impressive meal with roasted vegetables and creamy mashed potatoes for a delightful dining experience.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
16 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 400°F (200°C).

2
Season the pork tenderloin

Season the pork tenderloin with salt and black pepper on all sides.

3
Prepare the garlic and herbs

Mince the garlic cloves. Remove the leaves from the rosemary and thyme sprigs and finely chop them.

4
Sear the pork tenderloin

Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the pork tenderloin and sear for 2-3 minutes on each side, or until lightly golden.

5
Roast the pork tenderloin

Transfer the skillet with the seared pork tenderloin to the preheated oven. Roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

6
Prepare the blueberry sauce

While the pork is roasting, combine the blueberries, balsamic vinegar, honey, minced garlic, chopped rosemary, and chopped thyme in a medium saucepan. Bring the mixture to a simmer over medium heat and cook for 10-12 minutes, or until the blueberries have softened and the sauce has thickened slightly.

7
Rest the pork tenderloin

Remove the pork tenderloin from the oven and let it rest on a cutting board for 5 minutes.

8
Slice the pork tenderloin

Slice the pork tenderloin into 1/2-inch thick rounds.

9
Serve

Arrange the sliced pork tenderloin on a serving platter and spoon the blueberry sauce over the top. Serve hot.

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