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 (12 oz.) Circle B Ranch pork tenderloin
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.
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed in the United States.