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.

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 1/2 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.