Make yourself a restaurant-quality meal using local pork tenderloin and seasonal fruit! Look for wild blueberries fresh or frozen to enjoy this recipe all year long.
- 1 Ontario pork tenderloin (approx. 1 lb/454 g)
- 1 Tbsp (15 mL) Dijon mustard
- 2 tsp (10 mL) chopped fresh thyme
- 2 Tbsp (30 mL) chopped fresh parsley
- 1/4 tsp (1 mL) each salt and pepper
- 2 Tbsp (30 mL) canola oil
- 1 Tbsp (15 mL) butter
- 1 shallot, minced
- 1 Tbsp (15 mL) granulated sugar
- 1/2 cup (125 mL) dry red wine
- 3/4 cup (175 mL) wild blueberries, fresh or frozen
- 1 tsp (5 mL) each cornstarch and water
- Pinch each salt and pepper
- In a small bowl, stir together mustard and thyme. Spread all over pork tenderloin. Sprinkle with parsley and freeze on plate lined with waxed paper for 15 minutes or until firm.
- Slice tenderloin into 9 medallions and sprinkle with salt and pepper. In an ovenproof skillet, heat oil over high heat and brown each pork medallion on each side. Place in 350⁰ F (180⁰ C) oven for about 10 minutes or until hint of pink remains inside. Let stand tented with foil for 5 minutes.
- Blueberry Sauce: Meanwhile, in a small skillet melt butter over medium heat. Add butter, shallot and sugar; cook for 2 minutes or until softened. Add wine and bring to boil over high heat. Boil gently, stirring often for about 1 minute or until reduced slightly. Add blueberries, salt and pepper and return to boil.
- In a small bowl, dissolve cornstarch in water. Stir into sauce until thickened.
- Spread sauce on plates and top with pork medallions to serve.
|Pork Tenderloin with Blueberry Sauce