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

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

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