Recipes › Blueberry (Rabbiteye) › Blueberry Balsamic Pork Tenderloin
Blueberry Balsamic Pork Tenderloin
Juicy pork tenderloin with a gorgeous pan sauce built from fresh blueberries, balsamic vinegar, and rosemary. The sauce is both elegant and deeply savory — the berries melt into a glossy, fruit-forward reduction that pairs beautifully with the lean, mild pork. Ready in 35 minutes.
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Ingredients
- 1½ cups fresh rabbiteye blueberries
- 1½ lbs pork tenderloin, silver skin trimmed
- 1 tsp salt and black pepper, to taste
- 2 tbsp olive oil
- 2 medium shallots, finely chopped
- 2 garlic cloves, minced
- 3 tbsp balsamic vinegar
- ½ cup chicken stock
- 1 tbsp honey
- 1 sprig fresh rosemary
Contains: sulphites.
Method
- Preheat oven to 425°F. Season tenderloin generously with salt and pepper.About 2 min
- Heat olive oil in an oven-safe skillet over high heat. Sear tenderloin on all sides for 5 minutes total until browned. Transfer skillet to oven and roast 12–15 minutes until internal temperature reaches 145°F.About 20 min
- Remove pork to a cutting board to rest. Return skillet to medium heat. Cook shallots for 2 minutes, then add garlic for 1 minute.About 4 min
- Add blueberries, balsamic vinegar, chicken stock, honey, and rosemary. Simmer for 6 minutes, mashing some berries, until sauce is thickened and glossy. Remove rosemary. Season with salt and pepper.About 7 min
- Slice pork into medallions and serve on a platter. Spoon blueberry balsamic sauce generously over the top.About 3 min
Tips
- Letting the pork rest 5 minutes is essential — cutting immediately lets all the juices run out.
- The sauce will look thin initially but thickens considerably as it reduces.
- Rabbiteye blueberries hold their shape better than northern highbush during cooking.
Ring the changes
- Use venison tenderloin instead of pork for a wild game version of this dish.
- Add ¼ cup red wine with the stock for a deeper, more wine-braised flavor.
Keeping it
Refrigerate leftovers for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
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