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Pork Tenderloin w Blueberry Reduction

Recipe byBrianDonnaMcBride
Notes: 

A simple roasted pork tenderloin with an amazing a blueberry reduction. We served this with oven roasted vegetables and English/Southern roasted potatoes. Instead of blueberry preserves use whatever you have like apricot, plum, even orange marmalade.

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Ingredients: 

1 pork tenderloin (feeds 2-3) people
2-3 tablespoons of Herbs du Provence
2 tablespoons olive oil
1/2 cup fruit preserves
1/2 cup water
1 tablespoon balsamic vinegar

  1. Clean and pat dry the tenderloin.
  2. Drizzle olive oil and rub all over the tenderloin.
  3. Thoroughly coat the tenderloin with Herbs de Provence.
  4. In a medium/ high frying pan sear each side of meat until brown.
  5. In a 450° oven bake for 6 minutes  turn over the meat and continue to cook for 5 more minutes.
  6. Remove and let rest for 10 minutes before slicing. The meat should be slightly pink.

            For the Reduction:

  1. In a small sauce pan on medium.
  2. Add preserves and water and balsamic vinegar. 
  3. Wish until blended and continue to reduce for 10-15 minutes.

 

Comments

BrianDonnaMcBride's picture
BrianDonnaMcBride

A five-star restaurant experience. The sauce is devine.

 
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