Pork Tenderloin in a Wild Blueberry Red Wine Sauce

Pan searing is one of these techniques which can be considered effortless. All you need is to coat your meat with herbs, then get it brown and crusty on the outside, and finish the cooking process in the oven. Juices left after roasting make a great sauce. Don't forget to rest your meat after roasting for a juicy, tender and flavorful result. 

Pork tenderloin is a great piece of meat. It is very lean and healthy, great to serve for a party dinner. Recently, on Best Recipes Ever, I was eager to try out the red wine blueberry sauce. I'm a big fan of using wines for cooking (not for drinking) and wild blueberries for baking. I can't miss the opportunity of trying out these two ingredients in one dish. This sauce was a slightly sweet, slightly tart and blueberry-ish, a wonderful compliment to the pork tenderloin.

Q: What side dish would you serve along with pork tenderloin or roast beef? 

Serves 4
Adapted from Best Recipes Ever
Preparation Time: 5 mins
Cooking Time: 40 mins
Printable Recipe

Ingredients

1 lb pork tenderloin
1 tsp dried thyme
1 tsp salt
1/2 tsp ground pepper

Wild Blueberry Red Wine Sauce

3/4 cup dry red wine
1 cup frozen wild blueberries
1 1/2 tbsp white sugar
1 tsp grated lemon zest
1 tsp cornstarch
2 tbsp cold water

Procedure

1. Preheat oven to 350F.

2. With a sharp knife, remove the silver skin from the tenderloin to ensure that it doesn't curl during cooking.  Rub thyme, salt and pepper over pork.

3. In an ovenproof skillet, heat oil over medium-high heat. Brown pork all over, about 1-2 mins per side.

4. Roast for 30 mins or until slightly pink and meat thermometer reads 160F.

5. Transfer meat to cutting board and cover with aluminum foil. Rest for 5 mins before cutting.

6. Meawhile, prepare the wild blueberry red wine sauce.

7. Drain any fat left from skillet. Pour in red wine and bring to a boil over medium-high heat. Stir and scrape up brown bits from bottom of the pan. Boil until slightly reduced, about 3 mins.

8. Add in blueberries, sugar and lemon zest. In a small bowl, combine cornstarch and cold water to make a slurry. Stir into sauce and simmer until clear and thick, about 1 min. Serve.