Pork Tenderloin with Blueberry Sauce

• Gluten free

• Meat

  • 1 lb Pork tenderloin

• Produce

  • 6 oz Blueberries, fresh
  • 1/2 tsp Garlic, powdered
  • 2 cloves Garlic
  • 1 heaping tbsp Thyme, fresh

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Salt
  • 3 tbsp Sugar

Found on thegourmetgourmand.com

Description

Ingredients

• 1lb pork tenderloin
• 1 heaping tablespoon fresh minced thyme
• ½ teaspoon garlic powdered
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• For sauce:
• 6oz fresh blueberries (about ¾ cup)
• 2 cloves garlic, minced
• 3 tablespoons sugar (to taste)
• ½ cup balsamic vinegar

Directions

• Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel.
• On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated.
• Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal temperature reads 145 degrees.
• Remove from oven and tent with foil; rest for 10 minutes before slicing meat.
• To prepare sauce:
• Combine blueberries, garlic, and sugar in a large saucepan. Turn heat to medium. Mash blueberries with back of wooden spoon to let juices release. Simmer for 3-4 minutes, until blueberries are softened.
• Add balsamic vinegar and simmer for an additional 10-15 minutes, or until mixture is reduced and thickened.
• Serve sauce spooned over sliced pork medallions.

Nutrition