Pork Tenderloin with Blueberry Sauce


Nutrition Facts

Yield: 4
Calories: 260
Fat: 6g
Saturated Fat: 1.5g
Cholesterol: 75mg
Protein: 25g
Carbohydrates: 26g
Fiber: 2g
Sodium: 490mg


  • 1 pound pork tenderloin
  • 1 tablespoon thyme (fresh minced)
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoons salt
  • 1/2 teaspoons ground black pepper (freshly)
  • sauce
  • 6 ounces fresh blueberries (about ¾ cup)
  • 2 cloves garlic (minced)
  • 3 tablespoons sugar (to taste)
  • 1/2 cups balsamic vinegar


  1. Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel.
  2. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated.
  3. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal temperature reads 145 degrees.
  4. Remove from oven and tent with foil; rest for 10 minutes before slicing meat.
  5. To prepare sauce:
  6. Combine blueberries, garlic, and sugar in a large saucepan. Turn heat to medium. Mash blueberries with back of wooden spoon to let juices release. Simmer for 3-4 minutes, until blueberries are softened.
  7. Add balsamic vinegar and simmer for an additional 10-15 minutes, or until mixture is reduced and thickened.
  8. Serve sauce spooned over sliced pork medallions.
Chef: Sarah (gourmet Gourmand)




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