Roast Pork Tenderloin with Fresh Blueberry Sauce

Total Time
1 hr
15 min
40 min
Adding sweet (brown sugar) and sour (apple cider vinegar) to the blueberry sauce creates a balanced chutney-like accompaniment.


vegetable oil

2 tsp

uncooked lean pork tenderloin

1 pound(s)

kosher salt

1 tsp

black pepper

¼ tsp, freshly ground

uncooked red onion(s)

3 Tbsp, chopped, minced

reduced sodium canned chicken broth

½ cup(s)

apple cider vinegar

1 tsp

dark brown sugar

2 tsp

fresh blueberries

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 c sauce


Develop a deeply flavorful sauce by getting a dark brown sear on the tenderloin before roasting it in the oven.

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