- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Monday, September 8, 2014
Pork Tenderloin with Blueberry Balsamic Sauce
(something I hate to do) when I decided to turn them into blueberry jelly. Just the blueberries and sugar cooked down and the pressed through a chinois and into a jar and back into the refrigerator. Next day, I was in my favorite condiment store, Oli & Ve, and decided to mix some of their balsamic in. Here's what happened.
For the blueberry jelly: In a medium heavy sauce pan combine;
2 cups blueberries and 1 cup sugar
Stir to combine and cook over medium heat until the sugar dissolves and combines with the juices. Bring to a boil and reduce to low for 20 minutes. Strain and press through a fine mesh seive. Refrigerate until ready to use. Makes about 1 cup or more.
For the pork tenderloin: 1 lb or larger tenderloin season on all sides with a mixture of;
2 tsp finely chopped rosemary
1 tsp finely chopped thyme
1 tsp lemon zest
1 1/2 tsp Kosher salt
1/2 tsp black pepper
In the meantime, put the blueberry jelly in a small sauce pan with 1/2 cup best balsamic vinegar and bring just to a boil then reduce to simmer and continue to cook while preparing the tenderloin.
Preheat the over to 350 degrees. Heat 2 tbls olive oil in a large oven proof saute pan until oil shimmers but not quite smoking. Brown the tenderloin on each side two minutes. Spread 2 tbls Dijon mustard over the top and put in the oven for 20-25 minutes. Check after 15 minutes. Internal temperature should be 140 for medium. Remove to a carving board and tent with foil. In the same pan (remember the handle will be hot) add 1 tbls butter and 2 tbls finely diced shallot. Cook until the shallot softens then deglaze the pan with 2 oz. chicken stock. Cook down for a minute. Slice the meat into 1/2 inch slices.
To serve, pour half of the blueberry/balsamic sauce on the bottom of the serving piece then arrange the sliced meat on top. Add the shallot mixture to the remaining blueberry/balsamic sauce and any accumulated juices from the sliced tenderloin. Reheat the sauce and pour over the tenderloin slices just before serving.