BLUEBERRY BALSAMIC PORK TENDERLOIN
Juicy, baked pork tenderloin topped with a blueberry balsamic glaze that is sure to please! It's a quick and healthy weeknight meal. Can be paired with any side, best with asparagus and brown rice.
Provided by TBSP Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375° F. Line baking sheet with aluminum foil.
- Mix together pepper, salt and garlic powder in a small bowl or ramekin. Rub mixture all over the pork tenderloin.
- Place tenderloin on the baking sheet and onto the center rack of the oven. Be sure to have baking sheet in the center of the rack. Allow to bake for 20-30 minutes. Oven temperatures may vary, so use an internal thermometer to check for doneness. If it reads 140° F-150° F it is done. If you do not have an internal thermometer, the center of the tenderloin when cooked will be slightly pink, but will not look raw!
- Place blueberries in a medium sauce pan on med-high heat. Using a wooden spoon or potato masher, begin breaking the blueberries while cooking. Add garlic and honey. Blueberries will begin to boil and sauce will begin to form. Stir in balsamic vinegar. Bring sauce to a boil and allow to reduce. Reduction time is about 12-15 minutes.
- Once tenderloin is done baking, remove from oven and allow to sit for 10 minutes before slicing. Remove sauce from stove heat once it has reduced and become slightly thick, it should flow almost like the consistency of honey off of a spoon.
- Slice tenderloin into medallions, about 3/4 to 1 inch thick. Place 4 medallions (1 serving) onto dish and spoon sauce over medallions. Serve with any veggie or starch and enjoy! Also great with a white wine.
Nutrition Facts : Calories 267.3, Carbohydrate 14.4 g, Cholesterol 110.6 mg, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 2.0 g, ServingSize 1 Serving, Sodium 678.8 mg, Sugar 11.0 g
FILET MIGNON WITH BLUEBERRY GLAZE RECIPE
Filet mignon covered with a blueberry based sauce, inspired by Acqua Al 2 in Florence, Italy.
Provided by Shawn Williams
Categories Dinner
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
- Add the 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to become very hot first. Once the butter melts, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
- Meanwhile, combine all blueberry glaze ingredients in a small saucepan (I use a potato masher to crush the blueberries, breaking the skins). Simmer on medium-high heat, whisking occasionally until mixture reduces by half and slightly thickens, about 10-12 minutes. Remove from heat and let rest.
- Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the thickness/size of the steak, the more or less time it may take. This recipe is ideal for a 6-8 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, Let sit for 5 minutes before serving.
- Serve each filet topped with 3-4 tablespoons of blueberry sauce.
Nutrition Facts : ServingSize 1 steak, Calories 376 calories, Sugar 10.3g, Sodium 214mg, Fat 19.5g, SaturatedFat 10.3g, Carbohydrate 14.4g, Fiber 1.3g, Protein 25.3g, Cholesterol 109mg
PORK TENDERLOIN WITH BLUEBERRY-BALSAMIC GLAZE
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
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
PORK TENDERLOIN WITH BALSAMIC PLUM REDUCTION
A nice cozy meal for when the nights get colder. It is great with orzo and walnut pilaf! I just happened to have spare blueberry juice, but any juice would work.
Provided by Anonymous
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
- Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
- Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 17.7 g, SaturatedFat 1.4 g, Sodium 42.1 mg, Sugar 11.8 g
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
SPICY BLUEBERRY PORK TENDERLOIN
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.
BLUEBERRY PORT REDUCTION RECIPE - (4.5/5)
Provided by á-2122
Number Of Ingredients 7
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
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.
PORK WITH BLUEBERRY HERB SAUCE
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
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
BLUEBERRY-ONION SAUCED PORK TENDERLOIN
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
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
BLUEBERRY SAUCE FOR GRILLED BEEF STEAKS OR TENDERLOIN
I have not made this yet. Posting here for safekeeping as I lost the recipe once. Servings and times are a "guestimate". The only thing I remember about this recipe is that I gave it to a friend a few years ago who wanted to make an anniversary dinner for herself and her husband and they both raved about it. I'm not sure whether or not it was more from the flavor or the fact that she'd successfully cooked a meal that they both enjoyed. ***insert blowing raspberries smilie here in case she ever sees this***. LOL I don't see it on Zaar so I'm going to go ahead and make it public.
Provided by NoeleenCleary
Categories < 60 Mins
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat saute minced garlic and chili flakes lightly in olive oil.
- Add beef broth, port wine and balsamic vinegar. Turn heat to high and cook until liquid is reduced by about half, stirring ocassionally.
- Add 3 cups of blueberries, the cinnamon and brown sugar. Cook over medium heat approximately 20 minutes or until the blueberries break apart and the sauce thickens, stirring often.
- Add the rosemary sprig and let the sauce simmer for another 5 minutes. Remove from heat.
- Add the other 1 1/2 cups blueberries and stir until berries are warmed throughout. Remove rosemary sprig.
- Spoon sauce over individual beef filets or slices of beef tenderloin and serve.
Nutrition Facts : Calories 326.5, Fat 10.8, SaturatedFat 1.4, Cholesterol 0.8, Sodium 599.1, Carbohydrate 43, Fiber 6.1, Sugar 27.9, Protein 4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love