Pork Tenderloin with Port & Blueberry Sauce The 1st winner of the Checkers Blueberry Combo Recipe C

port wine

🥗Healthier: red grape juice

💰Cheaper: non-alcoholic wine

Red grape juice offers sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is often more affordable.

Preheat oven to 400°F.

Season pork tenderloin with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear pork tenderloin on all sides until browned, about 5-7 minutes total.

Transfer skillet to the preheated oven and roast pork until internal temperature reaches 145°F, about 15-20 minutes.

Remove pork from oven and let rest for 5 minutes before slicing.

In the same skillet, add chopped onion and garlic; sauté until softened, about 3-4 minutes.

Pour in port wine and scrape up browned bits from the skillet.

Add blueberries, chicken broth, balsamic vinegar, and thyme; bring to a simmer.

Cook sauce until blueberries burst and sauce thickens, about 5-7 minutes.

Mix cornstarch with water and stir into sauce to thicken further, if desired.

Finish sauce with lemon juice and butter, stirring until melted.

Slice pork and serve drizzled with blueberry sauce.

Cooking Techniques

Spice Level: