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?
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.
Next I put the meat into the frying pan, and lightly browned 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.
I then stirred in the blueberries, some sugar, and the grated rind of a lemon, and brought it back to a boil.
I added some cornstarch dissolved in cold water to thicken the sauce up a bit. I let it simmer just until it was clear.
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.
I then sliced the meat in about 1/2 cm slices and plated them. I poured some blueberry sauce over top.
I served the tenderloin with some boiled new potatoes (buttered and dilled) and asparagus. Delicious.
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
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.