Sautéed Pork TenderloinMakes 3-4 servings
2 Cups fresh or frozen blueberries (I used frozen)
1/2 Cup balsamic vinegar
1 Tablespoon Maple Syrup
1 1/2 Tablespoon whole grain mustard ( used regular yellow French's because its what we had
Pinch of Salt
Pinch freshly ground pepper
1 (l lb) pork tenderloin
Salt and freshly ground black pepper
1 teaspoon extra virgin olive oil
Fresh sage for garnish (optional)
Make the Glaze
Place 1 cup of blueberries and the vinegar in small saucepan and bring to a quick boil over medium high heat. Mash the blueberries with a potato masher , and add the remaining 1 cup blueberries. Reduce the heat to low and cook, stirring occasionally, until the glaze is thickened and reduced in volume by half. Stir in the maple syrup, mustard, salt and pepper. Keep warm
Cook the Tenderloin on the Stovetop
Slice the tenderloin into 1 inch thick medallions (rounds). Season with salt and pepper.
Heat a large skillet over medium-high heat. When hot, add the oil. Add the medallions in a single layer and sear, cooking for about 3 minutes. Turn and cook for 3 minutes longer.
Pour 1/2 cup of the glaze into the skillet and turn the medallions over in the skillet until coated. Remove from heat and serve warm. Pass extra glaze as desired.
I may have sliced to the pork too thick, but mine wasn't done after six minutes. I poured in half the glaze at that point and let the dish simmer. Then I realized I hadn't added the maple syrup and mustard to the glaze, so I added it to the unused part, and then added it to the pork pan. I didn't have any whole grain mustard so I just used the French's.
The meal was a hit with my family (all of whom love blueberries).
Come back next week and read about the cookbook!