Hi Friends! Get ready for a barrage of blueberry recipes coming at you. I am participating a blueberry recipe contest for bloggers and have been creating some really fun dishes using this delicious and really nutritious fruit.
This recipe is great because not only does it use lots of blueberries, but when the salad is all put together, you have an explosion of color on your plate. You might think that making your own marinade and salad dressing is challenging, but believe me, read through the recipe, gather your ingredients and try it. I would love to know what you think. So without further delay, here’s my recipe:
Summer Splendor Balsamic Blueberry & Pork Salad with Double Duty Blueberry Vinaigrette
For the Vinaigrette:
1 tablespoon minced shallot
1 tablespoon Dijon mustard
3-4 teaspoons honey, to taste
3/4 cup fresh blueberries
Zest of one lemon
4 tablespoons lemon juice
3 tablespoons white wine
1/4 cup loosely packed fresh basil leaves
1/2 cup olive oil
1/2 cup canola oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a food processor, combine shallot, mustard, honey, blueberries, lemon zest and juice, white wine and basil. Pulse until combined and basil is finely chopped. Drizzle in olive and canola oil until emulsified and dressing is bright in color.
Season with salt and pepper to taste–the mixture will be bright blueish pink and look delicious! Pour one half of the dressing in to a zip top bag and set aside. Reserve remaining dressing and refrigerate until ready to use.
For the Salad:
1 1/4-1 1/2 pound pork tenderloin, cleaned
2 cups fresh bluberries, divided
3 tablespoons balsamic vinegar
2 teaspoons granulated sugar
1-10 oz bag mixed baby greens
1 cup crumbled goat cheese
1 1/2 cup halved grape tomatoes
Place pork tenderloin in zip top bag that contains half of the blueberry vinaigrette and shake to coat. Refrigerate pork for at least 2 but up to 6 hours.
In the meantime, about a half hour before serving, take pork out of the refrigerator, keeping it in the marinade, and allow to come to room temperature before grilling.
In a medium saucepan, combine 1 1/2 cups blueberries, balsamic vinegar and sugar and bring to a simmer. Cook until most of the blueberries have burst, about 10 minutes. Set aside.
Preheat outdoor grill or indoor grill pan to medium high. Remove pork from blueberry marinade, pat dry and discard marinade–yes, the pork will be a bit pink.
Brush the grill with vegetable oil. Place tenderloin on the center of the grill, cover and cook 12-15 minutes, turning every 2-3 minutes until internal temperature reaches 140 degrees F.
Remove pork from the grill to a cutting board and allow to rest for 5 minutes before slicing in to 1/2” slices.
Toss salad greens with goat cheese, tomatoes and desired amount of blueberry vinaigrette and serve on one large platter or individual serving plates. Top greens with sliced pork tenderloin, spoon balsamic blueberries over pork and sprinkle remaining fresh blueberries over salad. Enjoy! Serves 3