I had a couple of friends over for dinner last night. Great guys and politically astute, so it was fun to chat about local, state and national politics over a meal. In case you were wondering, we solved all the world’s problems (You’re welcome!). I also was able to borrow a glass cutting kit from one of the John’s, so the evening was beyond successful.
For dinner, I did a blueberry sauce on a pork tenderloin, using blueberries that I picked and put in the freezer. I also used a lovely blueberry extract I picked up at a farmers market. If you don’t have that, use balsamic vinegar.
I served cornbread stuffing with the pork. It tasted much better than the picture looks! For dessert we had more blueberries in my Aunt Khaki’s Blueberry Crunch.
Pork Tenderloin with Blueberry Sauce
1 pork tenderloin
4 tablespoons olive oil
2 tablespoons finely chopped fresh rosemary leaves
1 tablespoon lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups blueberries (fresh or frozen)
1/3 cup of sugar
2 tablespoons of balsamic vinegar or blueberry extract
1/4 cup water
1/4 cup freshly squeezed lemon juice
Lightly rub the pork with 2 tablespoons of the olive oil. Combine the rosemary, lemon zest, salt and pepper in a sallow dish. Roll the pork loin in the herb mixture. Refrigerate for at least 30 minutes and up to 4 hours.
Mix together the blueberries, sugar, vinegar or syrup and water in a medium saucepan. Bring the contents to a boil. Simmer, stirring occasionally for 15-20 or until sauce has thickened. Add the lemon juice and simmer for 10 minutes more. Set aside until ready to use.
Preheat oven to 400 degrees F
Heat 2 tablespoons of olive oil in a cast iron skillet over medium high heat and brown the pork on all sides until golden. Place in the oven for 15-20 minutes and drop the temperature to 350 degrees F. Cook until the meat reaches an internal temperature of 145 degrees F.
Remove the meat to a cutting board and let rest for 10 minutes. Pour the blueberry sauce into the skillet and reheat until bubbling. Scrape the bottom of the pan to stir up any fond on the bottom of the pan. Slice the meat and then toss it and any juices in the warmed sauce before moving to a serving plate.
Serve with cornbread stuffing.
1 medium onion, chopped
2 ribs celery, chopped
1 bell pepper, chopped
2 cloves garlic, chopped
4 pieces of cornbread or corn muffins, crumbled
1 cup chicken stock
Heat a medium skillet over medium high heat with 1 tablespoon extra-virgin olive oil. When oil smokes, add the onions and sauté until translucent. Add in the celery, pepper, garlic and season with salt and pepper. Cook 5 minutes before crumbling cornbread into the skillet. Stir to combine with vegetables. Dampen the stuffing with 1 cup of stock. Reduce heat to low and keep warm until ready to serve.