Serve this thick and moist pork tenderloin and your next holiday feast.
ingredients
Herbed Pork Tenderloin
Wild Blueberry Sauce
directions
Rub thyme, salt and pepper over pork.
In large ovenproof skillet, heat oil over medium-high heat; brown pork all over for about 4 minutes.
Transfer to 350 F (180 C) oven; roast for about 30 minutes or until just a hint of pink remains and meat thermometer registers 160 F (70 C).
Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing.
Meanwhile, drain any fat from skillet.
Pour in wine; bring to boil over high heat, stirring to scrape up brown bits from bottom of pan.
Boil over medium-high heat until slightly reduced, about 3 minutes.
Stir in blueberries, sugar and lemon rind; return to boil.
Dissolve cornstarch in 2 tablespoons (25 mL) cold water; stir into sauce and simmer just until clear.
Stir in apple.
Pool on 3 warmed dinner plates.
Top with slices of pork.