For the six years when we last lived in Connecticut, we resided less than 5 miles from a pick-your-own blueberry place. It was the corner lot of a residential area, located on a busy road. They had a small patch of blueberry bushes and every Summer when the blueberries were ripe, a pick-your-own sign would appear in the yard. I always meant to stop and pick some blueberries, but I never got around to it. I wish I had.
Last Summer, while on vacation with a group of friends, we went blueberry picking. It was a fun (and delicious!) activity and we spent the rest of the vacation using those blueberries in a variety of dishes.
Back at home, I discovered a recipe combining blueberries with caramelized onions and cherry tomatoes in a sauce to put over grilled pork tenderloin. It took some convincing, but I finally wore Eric down enough to try it. Who says blueberries can’t be dinner options?! And I won’t be passing up any more opportunities to go pick some.
Blueberry-Onion Sauced Pork Tenderloin
Blueberry-Onion Sauced Pork Tenderloin (adapted from the North American Blueberry Council via foodnetwork.com) Total Time Required: 50 minutes Prep Time: 10 minutes, Cook Time: 40 minutes, Yield: 4 servings
Ingredients:
- 3/4 to 1 pound pork tenderloin, silverskin removed
- salt & pepper to taste
- 2 tablespoons butter
- 2 medium onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons sugar
- 1/4 cup dry sherry
- 2 tablespoons balsamic vinegar
- 1 cup fresh or frozen blueberries
- 1 cup (6 ounces) chopped cherry tomatoes
Directions:
Preheat the grill to medium. Add salt & pepper to the pork.
Add salt & pepper to the pork.
Grill the pork, turning occasionally until it is cooked through and reaches an internal temperature of 145º F, about 20 minutes. Remove the tenderloin to a cutting board and cover it to keep it warm.
Cook the pork.
Meanwhile, in a large skillet over medium-high heat, melt the butter. Add the onions, salt, and pepper.
Cook the onions.
Cook until the onions are golden, about 10 minutes. Add the sugar and cook until the onions are caramelized, about 3 minutes longer.
Add the sugar to the onions.
The onions are caramelized!
Add the sherry, balsamic vinegar, blueberries, and tomatoes to the pan.
Add the sherry, balsamic vinegar, blueberries, and tomatoes to the pan.
Bring the sauce to a boil. Remove the sauce from the heat.
Bring the sauce mixture to a boil.
Slice the pork into 1-inch thick pieces.
Slice the pork.
Serve the pork tenderloin with the sauce.
Serve the pork with the Blueberry-Onion Sauce.
Blueberries are a great addition to main dishes! ~Linda
Blueberry-Onion Sauced Pork Tenderloin (adapted from the North American Blueberry Council via foodnetwork.com) Total Time Required: 50 minutes Prep Time: 10 minutes, Cook Time: 40 minutes, Yield: 4 servings
Ingredients:
- 3/4 to 1 pound pork tenderloin, silverskin removed
- salt & pepper to taste
- 2 tablespoons butter
- 2 medium onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons sugar
- 1/4 cup dry sherry
- 2 tablespoons balsamic vinegar
- 1 cup fresh or frozen blueberries
- 1 cup (6 ounces) chopped cherry tomatoes
Directions:
Preheat the grill to medium. Add salt & pepper to the pork. Grill the pork, turning occasionally until it is cooked through and reaches an internal temperature of 145º F, about 20 minutes. Remove the tenderloin to a cutting board and cover it to keep it warm.
Meanwhile, in a large skillet over medium-high heat, melt the butter. Add the onions, salt, and pepper. Cook until the onions are golden, about 10 minutes. Add the sugar and cook until the onions are caramelized, about 3 minutes longer. Add the sherry, balsamic vinegar, blueberries, and tomatoes to the pan and bring it to a boil. Remove the sauce from the heat. Slice the pork into 1-inch thick pieces and serve it with the sauce.