Tag: sauce

Recipe: Honey-glazed Pork Tenderloin with Blueberry Sauce

Posted on by Dan Clapson

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

Recipe: Raspberry and Black Pepper Compote

Posted on by Dan Clapson

Pork and berries go together like two peas in a pod. Since summer is wrapping up shortly – sad, I know – farmers’ markets are practically bursting with fresh, juicy berries. While berries are always great to eat by the handful or make into pies, try taking a bit more of a savoury route with them when it comes to sauces.

This raspberry-based sauce is a fantastic compliment to a grilled pork tenderloin or barbecued pork chops. If there’s any leftover meat from dinner, it’s great slathered on that, tossed in-between some bread with some grainy dijon mustard and mayo for a quick lunch!

What you’ll need…

1 clove garlic (minced)

2 cups raspberries

2/3 cup water

1 TBSP red wine vinegar

1 TBSP honey

1 TBSP fresh oregano (chopped)

2 TSP cracked black peppercorns

1 TSP salt

1/2 cayenne pepper

2 TSP corn starch

1 TBSP water

Directions:

Place the first 3 ingredients into a small pot on medium-high heat. Once the mixture begins to bubble, reduce to medium heat and let cook until the berries have broken down, about 5 minutes. Next, stir in the remaining ingredients, aside from the corn starch and water and continue to cook for 10 minutes.

In a small bowl, whisk together the corn starch and water, pour into the pot and stir. Remove from heat to let cool. As it cools, the sauce should thicken slightly. Set aside until ready to serve with your grilled pork.