Thursday, March 10, 2011

Pork Tenderloin with Wild Blueberry Sauce

served over coconut, garlic brown rice
This dish is lean, simple, fast and delicious.  I like that the list of ingredients is quite short, free of all top allergens* and gluten free.  I would like to share that you will only have one dish to clean after dinner.  You can serve this pork for dinner any night of the week in little or no time, but you can also serve this for a dinner party since it has a touch of elegant simplicity.  If you have children around while you prepare dinner, I recommend seasoning the pork tenderloin the night before or the same morning.  Then your hands will be free besides the 5 minutes you need to brown the meat and the 3 minutes you need to make the sauce.  Serve with a mixed greens salad (lemon juice, salt, pepper and olive oil dressing for salad is a good alternative "sauce" for the pork if guests prefer) and either rice or some sweet potato fries/mash and everyone in the family will be happy.  My toddler eats the pork tenderloin with rice and steamed veggies.  I have not given him the blueberry sauce yet.  

Original recipe from, Best Recipes, a Canadian food show:

What you need for the pork:
dried thyme
salt and pepper
garlic powder, something I sometimes add
1 pork tenderloin
a drop of canola oil

What you need for the sauce:
1 cup frozen wild blueberries
3/4 cup red wine*
1 splash of maple syrup
zest of one lemon (you can add the juice too)
1-1/2 tsp of either cornstarch or arrowroot 

What to do:
Preheat oven to 350 degrees.
Rub pork tenderloin with seasonings  or have ready ahead of time if possible.  
Heat skillet or dutch oven and add canola oil.  
Brown the tenderloin on all sides.
Transfer to oven and roast for about 30 minutes or until meat thermometer reads 160.
Transfer tenderloin to cutting board and tent with foil.  Let rest for 5 minutes before slicing.

Meanwhile, transfer skillet/dutch oven to stove top and 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 or arrowroot in 2 tablespoons of cold water.
Stir into sauce and simmer.
Pool sauce on dinner plates. Top with slices of pork.  
I poured sauce on top in above photo.

*leave out wine for sulphite allergy.  Also, if there is an egg allergy, please make sure to check that egg whites are not used in the wine making process for particular wine you are using.  I have contacted Cono Sur, a Chilean winery, and they have confirmed that they do not use egg whites.  I make this dish using Cono Sur Pinot Noir.

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