Pork Tenderloin with Blueberry Glaze and Mushrooms
Perfectly seasoned pork topped with a tart blueberry glaze — a definite palate pleaser! Served with a bed of buttery mushrooms, this entrée is quick to come together, and pairs perfectly with Pinot Meunier or Pinot Noir.
Recipe Information
Total Servings: 4
Ingredients
Pork
- 1 lb pork tenderloin
- tsp salt
- tsp ground black pepper
- 1 tsp dried thyme
- 1 tbsp oil
Glaze
- 1 pt blueberries
- 5 cloves garlic (minced)
- tbsp fresh thyme
- 1 tbsp sugar, to taste
- cup lemon juice
Mushrooms
- 3 tbsp butter
- 1 lb white button mushrooms (stems trimmed)
- tsp kosher salt
- tsp freshly ground black pepper
- 2 cloves garlic (minced)
- 1 tsp fresh thyme leave, plus more for garnish
Directions
To make the pork: Preheat the oven to 400° F and prepare a baking sheet lined with foil. While preheating, season the pork with salt and pepper and thyme. Next, heat oil and brown the pork evenly in a frying pan. Place on a baking sheet and transfer to the oven to cook for 18-20 minutes or until a thermometer reads 145° F. Allow to rest for at least 5 minutes before slicing.
For the glaze: Combine blueberries, garlic, thyme and sugar in a large saucepan. Turn heat to medium. Mash blueberries to let juices release. Simmer for 3-4 minutes, until blueberries are softened. Add lemon juice and simmer for an additional 10-15 minutes, or until mixture is reduced and thickened. Serve sauce spooned over sliced pork tenderloin.
Cook the mushrooms: Melt the butter in a large skillet over medium heat. Add the mushrooms and season with the salt and pepper. Cook undisturbed until the mushrooms are browned on the bottom, about 5 minutes. Flip the mushrooms and cook undisturbed until browned on the second side and tender, about 5 minutes more. Add the garlic and thyme and sauté until fragrant, about 1 minute. Serve immediately.
