Dinner last night was driven by grocery stores sales on fresh blueberries and pork tenderloin. The tenderloin is tasty but lean and at a good price any time of year. And the blueberries were a steal at 99 cents a pint. I also washed 2 additional pints, patted them dry, and froze them on a sheet tray, later transferring them to freezer containers. I’ll be enjoying blueberries and whipped cream into the fall.
Below is the recipe for the sauce, which I drizzled over oven roasted pork tenderloin and a plain green salad. I finished the dish with a sprinkling of my Trader Joes Himalayan Pink Salt Crystals, mostly because I’ve been sprinkling them on everything. (If you had pink salt, you would too.) Midway through my meal, I poured even more sauce on, determined to get as much of it into my stomach as possible. We even caught the baby eating her sauce with a spoon. Not a bad idea.
Blueberry Balsamic Sauce
1 dry pint blueberries, washed
1 tsp balsamic vinegar (to taste)
1 TBSP granulated sugar (to taste)
1/2 TBSP butter (optional)
In a medium saucepan, cook blueberries, balsamic vinegar, and sugar over low-medium heat for 10-15 minutes until saucy. Add additional balsamic or sugar to taste. Just prior to serving, stir in the butter for a nice glossy finish.
Oven Roasted Pork Tenderloin
1 pork tenderloin (approximately 1 lb)
Salt and pepper
1-2 TBSP grapeseed or olive oil
Pat tenderloin dry with paper towel and season lightly on all sides with salt and pepper. Add oil to pan heated to medium-high. (Pan should be coated, plus a little extra oil). Sear tenderloin (I cut mine in half.) 2 minutes per side, until golden brown. (You’ll need sturdy tongs and splatter shield…watch out for the oil!)
In a 350 degree (F) oven, roast tenderloin on a sheet pan until a meat thermometer placed lengthwise in the center of thickest part of the tenderloin reads 140 degrees. Remove from oven and tent meat tightly with aluminum foil for 10 minutes. The pork will continue to cook while it rests.
Cut pork into 1/2-inch slices on the bias.