You gotta try new food, because it might taste good!

We can all learn a lot from Daniel Tiger…this specific lesson is a good one…

 

So, I like to experiment in the kitchen. That is what this is all about and I can proudly say that I haven’t really had any dinner fails yet. I suppose there is always a first time for everything, but this wasn’t it.
Our actual conversation pre-dinner:
Darren: What’s for dinner?
Me: Pork tenderloin.
Darren: (giving the stove a once over) with blueberry sauce?
Me: Yes.
Fast forward 20 minutes to dinner.
Darren: This is actually really good.
Me: Did you think it wouldn’t be?
Darren: You have to admit, it sounded gross…blueberry sauce on pork.
Me: Have I ever made anything gross?
Darren: No. But you’ve also never made this.

Well, I did make it.  And it was delicious.  I never really know what to do with pork tenderloin.  I usually make some sort of apple-based sauce for it.  But we had a bit of red wine leftover from the weekend and some wild blueberries in the freezer, so I thought I would get creative.  I will admit, it could have definitely gone badly, but the wine cut the sweetness of the blueberries just enough that it was delicious.

I started out by heating some olive oil in a frying pan and prepping the tenderloin.  I rubbed some sea salt, pepper, and coarsely chopped up thyme (you could use dry thyme, but I happened to have fresh) over the surface of the meat.

Prepping the tenderloin

Prepping the tenderloin

 

Next I put the meat into the frying pan, and lightly browned all sides.

Into the frying pan

Into the frying pan

 

Browning all sides

Browning all sides

 

Then I transferred the tenderloin into the over which was preheated to 350°F.

While the meat was roasting, I drained the excess oil from the frying pan and poured in some red wine.  I let the wine come to a boil, while scraping the brown bits from the pan with a wooden spoon.  I then let the wine simmer a few minutes until it was slightly reduced.

Letting the wine reduce

Letting the wine reduce

 

I then stirred in the blueberries, some sugar, and the grated rind of a lemon, and brought it back to a boil.

photo 1-2

 

I added some cornstarch dissolved in cold water to thicken the sauce up a bit.  I let it simmer just until it was clear.

Thickening up

Thickening up

 

Once the tenderloin reached an internal temperature of about 160°F (as registered on a meat thermometer), I removed it from the oven and let it sit tented under foil for about 5 minutes before slicing.

160 F

160 F

 

Camping in a foil tent

Camping in a foil tent

 

I then sliced the meat in about 1/2 cm slices and plated them.  I poured some blueberry sauce over top.

Plating the tenderloin

Plating the tenderloin

 

I served the tenderloin with some boiled new potatoes (buttered and dilled) and asparagus.  Delicious.

photo

 

Ingredients:
1/2 tsp dried thyme
1/4 tsp each salt and pepper
1 pork tenderloin (12 oz/375 g)
1 tsp olive oil
Wild Blueberry Sauce:
3/4 cup dry red wine
1 cup fresh or frozen wild blueberries
1 tbsp granulated sugar
1 tsp  grated lemon rind
1-1/2 tsp cornstarch
Method:
Rub thyme, salt and pepper over pork. In large ovenproof skillet, heat oil over medium-high heat; brown pork all over for about 4 minutes.
Transfer to 350°F oven; roast for about 30 minutes or until just a hint of pink remains and meat thermometer registers 160°F. Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing.
Wild Blueberry Sauce:
Meanwhile, drain any fat from frying pan. Pour in wine; bring to boil over high heat, stirring to scrape up brown bits from bottom of pan. Boil over medium-high heat until slightly reduced, about 3 minutes.  Stir in blueberries, sugar and lemon rind; return to boil. Dissolve cornstarch in 2 tablespoons cold water; stir into sauce and simmer just until clear. Serve over sliced pork.

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