Herbed Pork Tenderloin with Wild Blueberry Sauce

  • prep time1 min
  • total time 45 min
  • serves 3

Serve this thick and moist pork tenderloin and your next holiday feast.

63 Ratings
Directions for: Herbed Pork Tenderloin with Wild Blueberry Sauce


Herbed Pork Tenderloin

½ tsp dried thyme

¼ tsp salt

¼ tsp pepper

1 12 oz pork, tenderloin

1 tsp vegetable oil

Wild Blueberry Sauce

¾ cup dry red wine

1 cup fresh or frozen wild blueberries

1 Tbsp granulated sugar

1 Tbsp grated lemon, rind

1 ½ tsp cornstarch

½ apple, cored, and, chopped


Herbed Pork Tenderloin

1. Rub thyme, salt and pepper over pork.

2. In large ovenproof skillet, heat oil over medium-high heat; brown pork all over for about 4 minutes.

3. 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).

4. Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing.

Wild Blueberry Sauce

1. Meanwhile, drain any fat from skillet.

2. Pour in wine; bring to boil over high heat, stirring to scrape up brown bits from bottom of pan.

3. Boil over medium-high heat until slightly reduced, about 3 minutes.

4. Stir in blueberries, sugar and lemon rind; return to boil.

5. Dissolve cornstarch in 2 tablespoons (25 mL) cold water; stir into sauce and simmer just until clear.

6. Stir in apple.

7. Pool on 3 warmed dinner plates.

8. Top with slices of pork.

See more: North American, Pork, Bake, Herbs, Main, Berries, Dinner, Roast, European, Winter



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