The pork is easy and top-notch, but the savory-fruity sauce makes this recipe truly amazing. This makes a 1 lb. tenderloin, but simple to multiply if you want more than 2.5 servings.
Ingredients
For the sauce:
3 slices of bacon
1 shallot, peeled and minced
1 clove garlic, peeled and minced
1 jalapeno, seeded and minced
1 cup fresh blueberries
1/8 cup balsamic vinegar
1/2 teaspoon salt
1 Tablespoon lemon juice
1/4 cup brown sugar
For the pork:
One 1 lb. pork tenderloin
Salt
Pepper
1 Tablespoon olive oil
Preparation:
Fry bacon on the stovetop until slightly crispy, then drain and crumble. Mince your shallot, garlic and jalapeno and saute in the bacon pan on medium-high about 2 minutes, until soft. Add blueberries, vinegar, salt, lemon juice and crumbled bacon. Stir in brown sugar until melted and beginning to bubble and thicken (about 2-3 minutes). Pour sauce into a blender or food processor and puree.
Preheat the oven to 425. Season the pork with salt and pepper. Heat oil on the stovetop in a cast iron or other oven-proof skillet. Sear the pork on all sides in the skillet.
Cooking & Serving:
Place the pork skillet in the oven for about 25 minutes, until a thermometer inserted in the thickest part of the pork registers 145. Let the pork sit for 5 minutes on a cutting board before slicing. Warm the sauce. Serve with the sauce and a good vegetable -- I chopped up baby broccoli and mixed with olive oil and minced garlic, then cooked it for 25 minutes in the skillet alongside the pork in the oven.
A Little Backstory:
Not a backstory as much as a suggestion. I'd bet this sauce would be great on pork chops and ribs, too.
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