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:
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.
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:
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/