Herbed Pork Tenderloin with Wild Blueberry Sauce

  • Author: Author Emily Richards, Food Network
  • Total Time: 45


I had a bunch of blueberries left over from the Farmer’s Market. I also had a Circle B Ranch Pork tenderloin defrosted and when I saw this recipe, I knew that the two were meant to be together. Enjoy!



For the Herbed Pork Tenderloin

For the Wild Blueberry Sauce

  • ¾ cup dry red wine
  • 1 cup fresh or frozen wild blueberries
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. grated lemon rind
  • 1 ½ tsp. cornstarch
  • ½ apple, cored and chopped


For the Herbed Pork Tenderloin

  1. Rub thyme, salt, and pepper over pork.
  2. In a large ovenproof skillet, heat oil over medium-high heat; brown pork all over for about 4 minutes.
  3. Transfer to 350° F oven; roast for about 30 minutes or until just a hint of pink remains and meat thermometer registers 160° F.
  4. Transfer to a cutting board; tent with foil and let stand 5 minutes before slicing.

For the Wild Blueberry Sauce

  1. Meanwhile, drain any fat from skillet.
  2. Pour in wine; bring to a boil over high heat, stirring to scrape up any browned bits from the bottom of the pan.
  3. Boil over medium-high heat until slightly reduced, about 3 minutes.
  4. Stir in blueberries, sugar, and lemon rind; return to a boil.
  5. Dissolve cornstarch in 2 Tbsp. cold water; stir into sauce and simmer just until clear.
  6. Stir in apple.
  7. Pool on three warmed dinner plates.
  8. Top with slices of pork.


  • Serving Size: 3

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