Hello friends! I was approached by the U.S. Highbush Blueberry Council to create a recipe that challenged me to experiment with different and interesting flavor pairings for blueberries beyond the typical pairing of blueberries with lemon. I was “berry” excited to take up this challenge because I love blueberries all year round! Not only are they delicious, but the nutritional content of blueberries is reason enough to eat them by themselves. Check out the website littlebluedynamos.com for more delicious blueberry ideas! This is an easy to make but pretty enough for your holiday table recipe and you will be asked for this recipe…trust me! This sauce would also be amazing on chicken. Please leave me a comment and let me know what you think.
Quick Brined Pork Tenderloins With Blueberry Rosemary Pan Sauce
First, make the brine:
2 cups apple cider
2 cinnamon sticks
1 large sprig rosemary
1/3 cup kosher salt
1 teaspoon red pepper flakes
1/4 cup granulated sugar
Bring all ingredients to a boil in a saucepan over medium high heat. Pour hot mixture in to a non-reactive bowl. Fill a large measuring cup or bowl with four cups of ice and top ice with cold water to total five cups. Pour ice and water in to hot brine mixture and stir. When ice is melted, add pork, cover and refrigerate for two-three hours.
2-1 pound pork tenderloins, cleaned
2 tablespoons olive oil
1/2 cup tawny port
1 cup apple cider
1 large rosemary sprig
2 cups frozen highbush blueberries
1 tablespoon balsamic vinegar
4 tablespoons salted butter
Salt and pepper to taste
In a large
Preheat oven to 375 degrees. Place a baking sheet lightly brushed with olive oil in the oven on the middle shelf.
Remove pork tenderloins from brine and pat dry.
Preheat a large skillet or sauté pan over medium high heat with two tablespoons olive oil until oil is nearly smoking. Season pork lightly with salt and pepper. Sear pork on all sides and place in oven to cook fully, about 15-20 minutes.
When pork is cooked to at least 145 degrees (for medium) allow pork to rest for at least five to ten minutes before slicing.
Meanwhile, reduce heat to medium low and deglaze hot pan with port and cider, holding the rosemary sprig with tongs and scraping the browned bits off of the bottom of the pan while stirring.
Reduce heat to med low and add blueberries, stirring occasionally, and cook until liquid is reduced by half.
Add 1 tablespoon balsamic vinegar and 4 tablespoons butter to pan and stir until mixture is thickened and syrupy and butter is melted, stirring again with the rosemary sprig and allowing it to cook in the pan with the blueberries. Some rosemary leaves will fall off of the sprig and in to the sauce–that’s ok.
Slice pork on the diagonal for a lovely presentation and drizzle sauce over sliced pork. Serve immediately. I served roasted potatoes and sauteed spinach with garlic with the pork and it made for a wonderful meal. This pork and blueberry sauce combo is also excellent over a spinach salad, topped with crumbled goat cheese…YUM!