Tuesday, November 26, 2013

Blueberry Bonanza {Part 3}: Pork Tenderloin with Blueberry Rosemary Dijon Reduction

Well, we’ve come to the end of our blueberry bonanza. But alas, don’t be blue, I still have one more blueberry recipe for you!

I am tickled pink (or should I say tickled blue) that so many people Pinned and liked my Blueberry Brie Tartlets! In fact, it's so far my most popular pin on Pinterest!

In the last post, we chatted about the Wild Rice with Blueberries and Balsamic side dish. 
This time we are taking pork to a whole new level with Pork Tenderloin with Blueberry Rosemary Dijon Reduction. Lean pork tenderloin goes so very nicely with the blend of blueberry, rosemary, onion and Dijon all reduced down to concentrate flavors. No one in your house will be singin’ the blues after tasting this dish!

And did I mention how dog-gone good blueberries are for us? I mean these little blues are bursting with nutrition! Blueberries are top notch when it comes to antioxidant and anti-inflammatory properties. They are high in fiber, vitamin C, vitamin K and manganese. Eating blueberries can help keep your ticker ticking, your thinker thinking, and your eyes seeing. Blueberries also have a low glycemic index so your blood sugar won’t be on a wild rollercoaster ride after eating them.

I hope you had as much fun as I have on this blueberry journey. Who knows what's next for us out there in the wild blue yonder.
until next time...
Pork Tenderloin with Blueberry Rosemary Dijon Reduction

  • 1 pork tenderloin
  • 1 Tbsp. olive oil
  • salt and course black pepper
  • 3/4 cup blueberries (frozen or fresh)
  • 1/2 cup onion, chopped
  • 3 garlic cloves, chopped
  • 1 1/2 Tbsp. balsamic vinegar
  • 1 cup vegetable stock
  • 1 tsp. Dijon mustard
  • 1 Tbsp. fresh rosemary (or 1 tsp. dried)
Cooking Directions
  1. Preheat oven to 400 degrees.
  2. While oven is preheating, heat oil in skillet; sprinkle pork with salt and pepper, then add to hot skillet to sear both sides.
  3. Remove pork from skillet and place in a roasting pan. Roast pork in heated oven for about 20 minutes; remove from oven; check with meat thermometer to assure internal temperature of meat reached 145 degrees; let meat rest for 5 more minutes before slicing. 
  4. While pork is in oven, add the blueberries, onion and garlic to the same skillet used to sear the pork; saute 5 minutes on medium heat, scraping any brown bits left from searing pork.
  5. Add the balsamic vinegar, cook 1 minute more.
  6. Add stock, rosemary, Dijon, lower heat to low and simmer for about 5 more minutes.
  7. Serve blueberry rosemary Dijon reduction over sliced pork.


  1. That is a beautiful pork loin! Great job and great recipe :)

    Happy Blogging!
    Happy Valley Chow


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