Pork Tenderloin with Blueberry-Balsamic Glaze recipe

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Ingredients

salt to taste
10 black peppercorns, roughly cracked
4 (4 ounce) pork tenderloin chops
2 teaspoons olive oil
⅓ cup frozen wild blueberries
¼ cup balsamic vinegar
1 tablespoon white sugar
2 tablespoons water
2 teaspoons cornstarch

Nutrition Info

157 calories
carbohydrate: 10 g
cholesterol: 48.9 mg
fat: 4.9 g
fiber: 1 g
protein: 18 g
saturatedFat: 1.2 g
servingSize: -
sodium: 82.4 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 chops

Recipe Note

This pan-seared pork tenderloin recipe with a quick, seasonally adaptable blueberry glaze also works well with cranberries.

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