BLUEBERRY BALSAMIC PORK TENDERLOIN
Juicy, baked pork tenderloin topped with a blueberry balsamic glaze that is sure to please! It's a quick and healthy weeknight meal. Can be paired with any side, best with asparagus and brown rice.
Provided by TBSP Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375° F. Line baking sheet with aluminum foil.
- Mix together pepper, salt and garlic powder in a small bowl or ramekin. Rub mixture all over the pork tenderloin.
- Place tenderloin on the baking sheet and onto the center rack of the oven. Be sure to have baking sheet in the center of the rack. Allow to bake for 20-30 minutes. Oven temperatures may vary, so use an internal thermometer to check for doneness. If it reads 140° F-150° F it is done. If you do not have an internal thermometer, the center of the tenderloin when cooked will be slightly pink, but will not look raw!
- Place blueberries in a medium sauce pan on med-high heat. Using a wooden spoon or potato masher, begin breaking the blueberries while cooking. Add garlic and honey. Blueberries will begin to boil and sauce will begin to form. Stir in balsamic vinegar. Bring sauce to a boil and allow to reduce. Reduction time is about 12-15 minutes.
- Once tenderloin is done baking, remove from oven and allow to sit for 10 minutes before slicing. Remove sauce from stove heat once it has reduced and become slightly thick, it should flow almost like the consistency of honey off of a spoon.
- Slice tenderloin into medallions, about 3/4 to 1 inch thick. Place 4 medallions (1 serving) onto dish and spoon sauce over medallions. Serve with any veggie or starch and enjoy! Also great with a white wine.
Nutrition Facts : Calories 267.3, Carbohydrate 14.4 g, Cholesterol 110.6 mg, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 2.0 g, ServingSize 1 Serving, Sodium 678.8 mg, Sugar 11.0 g
BALSAMIC-BLUEBERRY PULLED PORK
I made this one morning before work and when I came home and served it, all I had were slack-jawed full-bellied friends. Served on fresh buns, with a side salad made of spinach, strawberries, and red onions with a poppy seed dressing. All I can say is yum! But be warned, you will be full.
Provided by Leslie
Categories Pulled Pork
Time 8h20m
Yield 5
Number Of Ingredients 11
Steps:
- Place pork roast, blueberries, chili sauce, vinegar, onion, garlic, pineapple, pepper flakes, salt, and pepper in a 4-quart slow cooker. Cook on Low until pork is slightly pink in the center, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer pork to a plate and shred with 2 forks. Mash the contents of the slow cooker with a potato masher until fairly smooth. Return shredded pork to the slow cooker and toss to coat in the sauce.
Nutrition Facts : Calories 376.2 calories, Carbohydrate 26.6 g, Cholesterol 80.3 mg, Fat 19.4 g, Fiber 2.4 g, Protein 22.4 g, SaturatedFat 7.1 g, Sodium 346.3 mg, Sugar 17 g
BALSAMIC-BLUEBERRY PULLED PORK
I made this one morning before work and when I came home and served it, all I had were slack-jawed full-bellied friends. Served on fresh buns, with a side salad made of spinach, strawberries, and red onions with a poppy seed dressing. All I can say is yum! But be warned, you will be full.
Provided by Leslie
Categories Pulled Pork
Time 8h20m
Yield 5
Number Of Ingredients 11
Steps:
- Place pork roast, blueberries, chili sauce, vinegar, onion, garlic, pineapple, pepper flakes, salt, and pepper in a 4-quart slow cooker. Cook on Low until pork is slightly pink in the center, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer pork to a plate and shred with 2 forks. Mash the contents of the slow cooker with a potato masher until fairly smooth. Return shredded pork to the slow cooker and toss to coat in the sauce.
Nutrition Facts : Calories 376.2 calories, Carbohydrate 26.6 g, Cholesterol 80.3 mg, Fat 19.4 g, Fiber 2.4 g, Protein 22.4 g, SaturatedFat 7.1 g, Sodium 346.3 mg, Sugar 17 g
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