Pork Tenderloin with a Jalapeno Blueberry Sauce

on Aug 03 in pork by

We went blueberry picking as family one weekend so i had to get creative with what we picked.  This sauce is a wonderful balance of sweet and spicy.  A little goes a long way. If you don’t have the blueberries for the sauce you can make a gravy from the drippings (so good with mashed potatoes).  The details on that are in the instructions below.  Also, if you don’t have time to marinate your pork you can by your meat already marinated.   I’ve used the black peppercorn, and it was delish!!

Serves 4

For the Pork

1 garlic clove, minced

1 tsp salt

1/2 tsp white pepper

1/4 tsp thyme

1 lb pork tenderlion

1 tbl spoon olive oil

Mix garlic, salt, pepper, and thyme in a small bowl.

Rub mixture over the tenderloin and wrap in plastic.

Refrigerate over night.

Heat olive oil over medium/high heat, and brown pork on all sides for for about 8 minutes total.

Remove pork and place in a 9*13*2 pan.

Add enough water to come up to the bottom edge of the pork (about half and inch).  Rinse your pan and scrap off all the brown bits for the water.

Cover with foil and bake at 350 for approximately 45-50 minutes.

If making the gravy and not the blueberry sauce~ Boil the drippings, and add a little cornstarch mixed with water to it for the gravy.  Season with salt and pepper.

Jalapeno Blueberry Sauce

1 cup fresh blueberries

1/4 sugar

1/4 water

1/4 cup of jarred jalapeno’s

Add the berries, water, sugar, and jalapeno’s  to a small saucepan.  Heat the mixture over medium heat until warm.  Turn the heat to high and bring to a boil.  Stirring frequently; let the mixture boil for 5-7 minutes until sauce is thickened.  Serve on top of sliced pork

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