March 14, 2021
Rated 5 stars by 1 users
Pork is good for you!
Author Emily Richards, Food Network
I had a bunch of blueberries left over from the Farmer's Market. I also had a Circle B Ranch Pork tenderloin defrosted and when I saw this recipe, I knew that the two were meant to be together. Enjoy!
½ tsp. dried thyme
¼ tsp. salt
¼ tsp. pepper
1 tsp. vegetable oil
¾ cup dry red wine
1 cup fresh or frozen wild blueberries
1 Tbsp. granulated sugar
1 Tbsp. grated lemon rind
1 ½ tsp. cornstarch
½ apple, cored and chopped
Rub thyme, salt, and pepper over pork.
In a large ovenproof skillet, heat oil over medium-high heat; brown pork all over for about 4 minutes.
Transfer to 350° F oven; roast for about 30 minutes or until just a hint of pink remains and meat thermometer registers 160° F.
Transfer to a cutting board; tent with foil and let stand 5 minutes before slicing.
Meanwhile, drain any fat from skillet.
Pour in wine; bring to a boil over high heat, stirring to scrape up any browned bits from the bottom of the pan.
Boil over medium-high heat until slightly reduced, about 3 minutes.
Stir in blueberries, sugar, and lemon rind; return to a boil.
Dissolve cornstarch in 2 Tbsp. cold water; stir into sauce and simmer just until clear.
Stir in apple.
Pool on three warmed dinner plates.
Top with slices of pork.
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