Pork tenderloin with blueberry sauce is proof positive that blueberries are not just for muffins and pie. They also make a deeply satisfying sauce that deserves a prominent place on your dinner plate when it comes to pairings with meat. This particular version features a combination of shallot, thyme, and balsamic vinegar for some intensely savory depth, and it pairs delightfully with perfectly cooked pork tenderloin. After a quick marinade, the pork is first pan-seared to create a beautiful golden crust and then placed in the oven for a brief finishing roast to keep it juicy and tender. When sliced and graced with that glossy blanket of blueberry sauce, what you end up with is a simple dish dramatic enough for the fanciest of occasions.
This dish pairs beautifully with some fancy mashed potatoes.
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Ingredients for Pork Tenderloin with Blueberry Sauce
- pork tenderloin
- extra virgin olive oil
- lemon
- garlic
- fresh thyme
- Dijon mustard
- shallot
- blueberries (fresh or frozen)
- balsamic vinegar
- light brown sugar
- kosher salt
- fresh ground black pepper
- fresh chives or parsley (optional, to garnish)
See recipe card for quantities.
Instructions
Prepare the Pork
Begin by preparing the ingredients for the pork marinade. Zest and juice the lemon, grate the garlic, and chop the thyme.
Place the pork tenderloin in a shallow dish (or a 1 gallon resealable plastic freezer bag). Then add the olive oil, lemon juice, lemon zest, garlic, thyme, mustard, and salt.
Turn to coat thoroughly with the marinade (or seal the bag and turn to coat). Place the pork in the refrigerator to marinate for about 1 hour. After the pork has marinated, heat the oven to 400℉.
Then place a cast iron skillet over medium heat and add about a tablespoon of olive oil. When the oil is hot, remove the pork tenderloin from the marinade and place it in the skillet. (Discard the marinade.). Sear the pork for about 3 to 5 minutes on each side, or until golden brown.
Then transfer the skillet to the oven and roast for about 10 to 15 minutes, or until the internal temperature of the pork reaches 145℉.
When the pork is done, transfer it to a cutting board. Cover with aluminum foil and allow it to rest for about 15 minutes before slicing. (Set the skillet aside for preparing the sauce.)
Prepare the Blueberry Sauce
Begin by chopping the shallot and thyme.
In the same skillet, heat the olive oil over medium heat and add the chopped shallot and thyme. Sauté for a few minutes, or until the shallot begins to look transluscent.
Then add the blueberries and brown sugar. Bring to a simmer and cook for about 5 minutes, stirring occasionally.
Add the balsamic vinegar. Cook for another 5 to 10 minutes, or until the sauce is thick and glossy. Season to taste with salt and pepper.
Transfer the blueberry sauce to a serving dish.
Spoon the blueberry sauce over the pork and serve alongside your favorite starchy accompaniment. If desired, garnish with a scattering of freshly chopped chives or parsley.
Hint: If you are interested in a substitute for the fresh thyme, fresh rosemary or sage would make lovely alternatives.
Equipment
Cast iron is my preferred type of skillet for searing and roasting the pork tenderloin, but any oven safe skillet will do.
Storage
Leftovers can be refrigerated for 3 to 4 days.
Top tip
Whenever I'm transferring my skillet from stovetop to oven, I always place a skillet handle cover on my pan when removing it from the oven. It's just far too easy to forget that the handle is no longer safe to touch after the skillet has been returned to the stove. (And speaking as someone who has learned this the hard way, a few drops of lavender oil works wonders for soothing minor kitchen burns.)
📖 Recipe
Pork Tenderloin with Blueberry Sauce
Equipment
- oven safe skillet (preferably cast iron)
Ingredients
- 1½ pounds pork tenderloin trimmed of silverskin
- fresh chives or parsley (optional, to garnish)
Pork Marinade
- ¼ cup extra virgin olive oil
- zest of one lemon
- ¼ cup lemon juice
- 2 cloves garlic grated (about 1 tablespoon)
- 1 tablespoon fresh thyme finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
Blueberry sauce
- 2 tablespoons extra virgin olive oil
- 1 medium shallot finely chopped (about ½ cup)
- 1 tablespoon fresh thyme finely chopped
- 2 cups blueberries fresh or frozen
- ¼ cup balsamic vinegar
- ¼ cup light brown sugar
- kosher salt
- fresh ground black pepper
Instructions
Prepare the Pork
- Place the pork tenderloin in a large shallow dish (or a 1 gallon resealable plastic freezer bag). Add the olive oil, lemon juice, lemon zest, garlic, thyme, mustard, and salt. Turn to coat thoroughly with the marinade. Place the pork in the refrigerator to marinate for about 1 hour.
- Heat the oven to 400℉. Then place a cast iron skillet over medium heat and add about a tablespoon of olive oil. When the oil is hot, remove the pork tenderloin from the marinade and place it in the skillet. (Discard the marinade.) Sear the pork for about 3 to 5 minutes on each side, or until golden brown.
- Transfer the skillet to the oven and roast for about 10 to 15 minutes, or until the internal temperature of the pork reaches 145℉. Then transfer the pork to a cutting board and cover with aluminum foil. Allow the pork to rest for about 15 minutes.
Prepare the Blueberry Sauce
- In the same skillet, heat the olive oil over medium heat and add the chopped shallot and thyme. Sauté for a few minutes, or until the shallot begin to look transluscent.
- Add the blueberries and brown sugar. Bring to a simmer and cook for about 5 minutes, stirring occasionally.
- Add the balsamic vinegar. Cook for another 5 to 10 minutes, or until the sauce is thick and glossy. Season to taste with salt and pepper.
- Slice the pork, spoon over the blueberry sauce, and serve your favorite starchy accompaniment alongside. If desired, garnish with a scattering of freshly chopped chives or parsley.
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