Tuesday, June 11, 2013

Pork Tenderloin with Wild Blueberry Sauce

Wow, it's sure been a long time since I posted here.  I have been eating but not very well.  I also haven't been trying out new recipes or bothering to photograph anything.  That better change as we get into swimsuit season ;)...

Tonight I made Pork Tenderloin with Wild Blueberry Sauce...


pork tenderloin
dried thyme
salt and pepper
1 tsp oil
1/4 cup red wine

Blueberry Sauce

1/2 cup red wine
1 cup wild blueberries (I used frozen)
1 tsp sugar
1 tsp grated lemon rind
1 tsp cornstarch

Preheat oven to 350 degrees.  Rub pork tenderloin with salt, pepper and dried thyme.  Heat oil in an oven proof pan and brown tenderloin.  Deglaze pan with red wine and roast in oven for 30 minutes. Let meat rest while you make the sauce.

Turn heat up to med-high.  Add red wine, blueberries, sugar and lemon zest and bring to a boil.  Mix cornstarch with a little cold water and stir into hot pan.  As soon as sauce thickens, spoon over slices of pork and serve.  I roasted fingerling potatoes, garlic and carrots in the oven while the pork was cooking to make a simple supper.


1 comment:

  1. I'm not a fan of blueberries, but I would definitely try that - it looks excellent!