www.PassionforPork.com
Recipe: Honey-glazed Pork Tenderloin with Blueberry Sauce
Alright, how is it, exactly, that Thanksgiving is almost here again? It seems like only yesterday was I overcooking a gigantic turkey and attempting to rehydrate it was copious amounts of gravy. If you’re dining solo this weekend (sad face), or just having an intimate couples’ dinner, I say skip the bird and go with a pork tenderloin.
It’s always easy to cook, affordable and with this beautiful blueberry sauce you won’t even miss the mashed potatoes and gravy this Sunday night. Ok, maybe you will still miss them a little bit, but this is delicious nonetheless!
What you’ll need…
Pork:
1 pork tenderloin (approx 1 1/2-2 lb)
1/4 cup liquid honey
1 tbsp fresh rosemary (finely chopped)
2 tsp olive oil
1 tsp smoked paprika
1 tsp salt
1 tsp ground black pepper
Blueberry Sauce:
1 shallot (diced)
1 clove garlic (minced)
2 cups B.C. Blueberries
1 tbsp cane sugar
1 tbsp white wine vinegar
1 tbsp water
1/2 tsp cayenne pepper
1 tbsp grainy mustard
salt and pepper
olive oil
Directions:
Preheat your oven to 375 degrees. In a large pan, sear the pork tenderloin on all sides and place into a large baking dish. Whisk together glaze ingredients in a small bowl and spoon over the pork. Place into the oven and let cook, uncovered, for 35 minutes. Every 10 minutes or so, quickly remove the baking dish from the oven and baste the pork with the honey marinade at the bottom of the dish. Once it’s finished cooking, let the tenderloin rest for at least 5 minutes before slicing.
While the pork is in the oven, you can whip up the sauce. Cook down the shallot and garlic with a drizzle of olive oil in a medium pan on medium-high heat for 5 minutes. Add the next 5 ingredients to the pan, reduce to medium heat and let cook for 15 minutes.
Transfer to a blender, toss in the grainy mustard and puree until smooth. Season to taste with salt and pepper. The sauce will keep for up to 1 week in the refrigerator.
Serves 3-4
Total cook time…45 min