|served over coconut, garlic brown rice|
Original recipe from, Best Recipes, a Canadian food show:
What you need for the pork:
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.