From Our Kitchen
|Posted on October 11, 2017 at 2:00 PM|
- 1.5- 2 pounds pork tenderloin
- 2 tablespoons Gremolate Olive Oil
- 3 tablespoons shallots, minced
- 2 cloves garlic, minced
- ¼ cup port wine
- ½ cup Blueberry Balsamic Vinegar
- ¼ cup reduced sodium chicken broth
- 2 sprigs fresh thyme
- 1 cup fresh blueberries
Trim pork tenderloin of excess fat.
Rinse and dry with paper towels.
Salt and pepper, to taste.
Heat Gremolata Olive Oil in skillet over medium high heat. Add tenderloin and lightly brown on all sides for about 2 minutes.
Preheat oven to 400 degrees.
Place tenderloin on rimmed baking dish and cook until internal temperateure reads 145 degrees. Remove from oven and tent with aluminum foil to rest.
Place shallots in the skillet in which you have browned the meat. Add a little more olive oil if needed. Cook for a few minutes until the shallots are soft.
Add garlic and cook another 2 minutes. Deglaze the pan with port, scraping up bits whie stirring. Cook until port is almost absorbed.
Add balsamic and simmer until reduced by half.
Add chicken broth, thyme and blueberries. Bring to a boil and then turn heat to medium. Cook until sauce thickens and blueberries burst slightly. Add any pan juices from resting tenderloin to the sauce pot and stir.
Slice tenderloin into ½" slices. Fan slices on a serving platter and spoon blueberry sauce over all. Decorate with a sprig of thyme.
Recipe from THE INFUSED PALATE, available in our stores.