Rosemary-Sage and Garlic Pork Tenderloin with Wild Blueberry Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the pork:
  • 1¼ lb pork tenderloin, trimmed
  • 2 Tablespoon olive oil, divided
  • 1 Tablespoon fresh rosemary, finely chopped
  • ½ teaspoon dried sage
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
For the Wild Blueberry Sauce
  • 1 teaspoon olive oil
  • 1 small shallot, diced
  • 1 Tablespoon honey
  • 1 Tablespoon balsamic vinegar
  • ½ teaspoon cornstarch
  • pinch of salt
  • 2 cups frozen Wild Blueberries
Instructions
For the pork:
  1. Preheat oven to 400 degrees. In a small bowl, combine 1 Tablespoon of olive oil, rosemary, sage, garlic, salt and pepper. Rub herb mixture all over pork. Heat 1 Tablespoon of oil in an oven-safe skillet over medium heat, add pork and sear on all sides until lightly browned, ~4 minutes.
  2. Transfer skillet to oven and cook for 15-20 minutes or until internal temperature of pork reaches 145-150 degrees (thermometer inserted at thickest part). Remove from oven, transfer pork to a serving dish, cover loosely with foil and let rest for 10+ minutes before slicing.
For the Wild Blueberry Sauce:
  1. While the pork is roasting, drizzle a teaspoon of olive oil in a small saute pan. Add diced shallots and cook for 2-3 minutes or until they start to soften. Add honey and balsamic vinegar and stir well. Add frozen wild blueberries and let simmer on medium-low for a few minutes until warmed. Using a wooden spoon smash half of the blueberries to release their juices. Sprinkle on ½ teaspoon of cornstarch and bring to boil. Reduce heat to simmer and let sauce thicken. Season with a pinch of salt. Once sauce has started to thicken, reduce heat to low to keep sauce warm until pork is ready.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/rosemary-sage-pork-tenderloin-with-wild-blueberry-sauce/