Blueberry Port Reduction For Tenderloin Recipes

BLUEBERRY BALSAMIC PORK TENDERLOIN

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.

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.

BLUEBERRY SAUCE FOR GRILLED BEEF STEAKS OR TENDERLOIN

Steps:

• In a large saucepan over medium heat saute minced garlic and chili flakes lightly in olive oil.
• Add beef broth, port wine and balsamic vinegar. Turn heat to high and cook until liquid is reduced by about half, stirring ocassionally.
• Add 3 cups of blueberries, the cinnamon and brown sugar. Cook over medium heat approximately 20 minutes or until the blueberries break apart and the sauce thickens, stirring often.
• Add the rosemary sprig and let the sauce simmer for another 5 minutes. Remove from heat.
• Add the other 1 1/2 cups blueberries and stir until berries are warmed throughout. Remove rosemary sprig.
• Spoon sauce over individual beef filets or slices of beef tenderloin and serve.

BLUEBERRY PORT REDUCTION RECIPE - (4.5/5)

Steps:

• 1. In a medium sauce pan, stir together all ingredients except mint. 2. Bring to a boil over high heat. 3. Reduce heat to medium and boil, stirring occasionally until reduced to 1/2 cup. 4. Stir in mint and serve warm.

PORK TENDERLOIN WITH BLUEBERRY-BALSAMIC GLAZE

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.

PORT WINE REDUCTION

Steps:

• Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.

BLACKBERRY PORT WINE SAUCE

Steps:

• Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
• Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
• Remove from heat.
• Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
• Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
• Stir butter and salt into sauce.

BLUEBERRY PORT REDUCTION FOR TENDERLOIN

Steps:

• Saute garlic, shallots in olive oil until soft
• Add herbs and saute another 2-3 minutes
• add port and blueberries and cook for about 10 min
• add stock and bring to a boil - and reduce for about 10 min
• remove to blender and blend until smooth
• add to pan, add drippings from pan
• bring to a boil, add glaze, salt and pepper to taste and reduce to desired taste and consistency.
• If it gets too sweet add more stock or vegemite/marmite. If it gets to savory add honey. If it gets to thick add water. If too thin continue to boil and reduce to desired consistency.