Pork Tenderloin with Blueberry-Balsamic Glaze
Description
This pan-seared pork tenderloin recipe with a quick, seasonally adaptable blueberry glaze also works well with cranberries.
Ingredients
•
salt to taste
•
10 black peppercorns, roughly cracked
•
4 (4 ounce) pork tenderloin chops
•
2 teaspoons olive oil
•
1/3 cup frozen wild blueberries
•
1/4 cup balsamic vinegar
•
1 tablespoon white sugar
•
2 tablespoons water
•
2 teaspoons cornstarch
Directions
1
Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
2
Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
3
Serve pork with accompanying glaze.