Roast pork tenderloin with fresh blueberry sauce
4
Points®
Total time: 1 hr • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Vegetable oil
2 tsp
Reduced-sodium chicken broth
0.5 cup(s)
Uncooked lean pork tenderloin
1 pound(s)
Kosher salt
1 tsp
Black pepper
0.25 tsp
Uncooked red onion(s)
3 Tbsp, chopped
Apple cider vinegar
1 tsp
Dark brown sugar
2 tsp
Fresh blueberries
6 oz
Instructions
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
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