Photo of Roast pork tenderloin with fresh blueberry sauce by WW

Roast pork tenderloin with fresh blueberry sauce

Points® value
Total Time
1 hr
15 min
40 min
Adding sweet (brown sugar) and sour (apple cider vinegar) to the blueberry sauce helps to create a balanced chutney-like accompaniment to the roast pork tenderloin. Develop a deeply flavorful sauce by getting a dark brown sear on the tenderloin before roasting it in the oven, and be sure not to wipe out the pan after you cook the pork. When the red onion, chicken broth, apple cider vinegar, and brown sugar are added to the pan, you need to scrape up those delicious browned bits from the bottom of the pan to put the sauce over the top taste-wise. Keep this tip in mind when pan-searing any kind of meat.


Vegetable oil

2 tsp(s)

Reduced-sodium chicken broth

½ cup(s)

Uncooked lean pork tenderloin

1 pound(s)

Kosher salt

1 tsp(s)

Black pepper

¼ tsp(s), freshly ground

Red onion

3 tbsp(s), minced, minced

Apple cider vinegar

1 tsp(s)

Dark brown sugar

2 tsp(s)


6 oz


  1. Preheat oven to 425°F.
  2. Heat oil in a large ovenproof skillet. Sprinkle pork with salt and pepper; cook pork, turning to brown on all sides, 6-8 minutes.
  3. Place skillet in oven; roast pork until a meat thermometer inserted in thickest part registers 145°F, about 15 minutes. Remove pork from pan; let rest while making sauce and then slice into 1/2-in-thick slices.
  4. Add onion to same skillet (do not wipe pan clean first); set over medium heat. Cook, stirring frequently, until tender, 2-3 minutes. Add broth, vinegar and sugar to pan; bring to a boil over medium-high, scraping browned bits from bottom of pan.
  5. Add berries to skillet; cook, stirring frequently, until berries burst and sauce is reduced to about 1 cup, 8-10 minutes. Serve sauce over pork slices.
  6. Serving Size: 3 oz pork, 1/4 cup sauce