BLUEBERRY-ONION SAUCED PORK TENDERLOIN
Broiled Pork Tenderloin served with a carmelized onion, blueberry, balsamic vinegar, and port wine sauce. This recipe comes from the North American Blueberry Council.
Provided by Hag chef
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Broil pork, turning occasionally until cooked through, about 20 minutes.
- Remove to a platter; cover to keep warm.
- Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
- Add onions, salt and pepper; cook until onions are golden, about 10 minutes.
- Add sugar; cook until onions are caramelized, 3 minutes longer.
- Add port, balsamic, blueberries and tomatoes and bring to a boil.
- Remove from heat.
- Thinly slice pork and serve with sauce.
Nutrition Facts : Calories 258.2, Fat 9, SaturatedFat 4.7, Cholesterol 70.6, Sodium 393.3, Carbohydrate 21.7, Fiber 2.3, Sugar 15.6, Protein 18.9
SPICY BLUEBERRY PORK TENDERLOIN
Steps:
- In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
- Preheat the broiler.
- Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
- Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.
SWEET BLUEBERRY ONION SAUCE
A beautiful alternative to cranberry sauce! I learned this recipe from a German chef at a private party. The blend of onions and blueberries will amaze you. It's a guaranteed winner -- I don't know how many people I've passed this on to, but you CAN'T GO WRONG!
Provided by Carlee
Categories Sauces
Time 40m
Yield 2-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix the onion and blueberries in a large saucepan over medium heat until it comes to a boil.
- Add butter and sugar.
- Let it simmer while stirring occasionally for at least a half hour, or until the entire mixture is soft and well blended.
- OPTIONAL: add more butter to taste.
- Serve it HOT with a pork/beef/bison roast that's thinly sliced.
- Freeze the leftovers because you'll have enough left to have this tasty sauce for a few more meals.
Nutrition Facts : Calories 1036.9, Fat 46.7, SaturatedFat 29.2, Cholesterol 122, Sodium 334.1, Carbohydrate 167.4, Fiber 12.1, Sugar 151.8, Protein 3.2
PORK TENDERLOIN WITH BLUEBERRY-BALSAMIC GLAZE
This pan-seared pork tenderloin recipe with a quick, seasonally adaptable blueberry glaze also works well with cranberries.
Provided by Baker
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
- Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
- Serve pork with accompanying glaze.
Nutrition Facts : Calories 157 calories, Carbohydrate 10 g, Cholesterol 48.9 mg, Fat 4.9 g, Fiber 1 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 82.4 mg, Sugar 6.6 g
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- Heat broiler. Broil pork, turning occasionally until cooked through, about 20 minutes. Remove to platter; cover with foil to keep warm.
- Meanwhile, melt margarine in a large skillet over medium-high heat. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelised, 3 minutes longer. Add port, vinegar, blueberries and tomatoes; heat to boil. Remove from heat. Thinly slice pork and serve with sauce.
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