Best Blueberry Port Reduction For Tenderloin Recipes

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PORK TENDERLOIN WITH BLUEBERRY-BALSAMIC GLAZE



Pork Tenderloin with Blueberry-Balsamic Glaze image

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

Provided by Baker

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 25m

Yield 4

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • Serve pork with accompanying glaze.

Nutrition Facts : Calories 157 calories, Carbohydrate 10 g, Cholesterol 48.9 mg, Fat 4.9 g, Fiber 1 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 82.4 mg, Sugar 6.6 g

BLUEBERRY PORT REDUCTION RECIPE - (4.5/5)



Blueberry Port Reduction Recipe - (4.5/5) image

Provided by á-2122

Number Of Ingredients 7

1 1/2 cups Port
1 cup beef broth
1 cup blueberries, fresh or frozen
1 shallot or 1/2 medium onion
2 tsp sugar or 1 tsp sun crystals
1 tsp finely chopped mint (thyme or rosemary)
1 garlic clove (optional)

Steps:

  • 1. In a medium sauce pan, stir together all ingredients except mint. 2. Bring to a boil over high heat. 3. Reduce heat to medium and boil, stirring occasionally until reduced to 1/2 cup. 4. Stir in mint and serve warm.

BLUEBERRY-ONION SAUCED PORK TENDERLOIN



Blueberry-Onion Sauced Pork Tenderloin image

Broiled Pork Tenderloin served with a carmelized onion, blueberry, balsamic vinegar, and port wine sauce. This recipe comes from the North American Blueberry Council.

Provided by Hag chef

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3/4-1 lb pork tenderloin
2 tablespoons butter, divided
2 medium onions, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 cup port wine or 1/4 cup sweet sherry
2 tablespoons balsamic vinegar
1 cup fresh blueberries or 1 cup frozen blueberries
1 cup chopped cherry tomatoes

Steps:

  • Preheat broiler.
  • Broil pork, turning occasionally until cooked through, about 20 minutes.
  • Remove to a platter; cover to keep warm.
  • Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
  • Add onions, salt and pepper; cook until onions are golden, about 10 minutes.
  • Add sugar; cook until onions are caramelized, 3 minutes longer.
  • Add port, balsamic, blueberries and tomatoes and bring to a boil.
  • Remove from heat.
  • Thinly slice pork and serve with sauce.

Nutrition Facts : Calories 258.2, Fat 9, SaturatedFat 4.7, Cholesterol 70.6, Sodium 393.3, Carbohydrate 21.7, Fiber 2.3, Sugar 15.6, Protein 18.9

PORK WITH BLUEBERRY HERB SAUCE



Pork with Blueberry Herb Sauce image

A different and delicious way to use blueberries, this tangy, sweet-savory sauce would also be great over chicken. The blend of berries and balsamic is wonderful! -Libby Walp, Chicago

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 garlic clove, minced
1 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless pork loin chops (6 ounces each)
2 cups fresh blueberries
1/4 cup packed brown sugar
2 tablespoons minced fresh parsley
1 tablespoon balsamic vinegar
2 teaspoons butter
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves

Steps:

  • In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,

Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 364mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

SPICY BLUEBERRY PORK TENDERLOIN



Spicy Blueberry Pork Tenderloin image

Provided by Claire Robinson

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

2 cups blueberry preserves
1/4 teaspoon chipotle powder
1/2 orange, zested and juiced
3 tablespoons whole-grain mustard, divided
Kosher salt and freshly ground black pepper
1 pork tenderloin (roughly 1 1/2 pounds)

Steps:

  • In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
  • Preheat the broiler.
  • Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
  • Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.

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