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Pork Tenderloin with Blueberry Sauce

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 a glossy blanket of blueberry sauce, what you end up with is a simple dish dramatic enough for the fanciest of occasions.
Course Main Course
Cuisine American
Keyword easy, elegant
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 servings

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.