Wild Blueberry Balsamic Pork Tenderloin

I can not remember anyone in our family ever having a birthday that wasn’t celebrated. Mom would make a meal that the ‘birthday person’ especially enjoyed, ending it with a gloriously decorated birthday cake.

After a family rendition of the ‘Happy Birthday’ song, you would blow out your candles on the cake. In the cake were 5 surprises mom had inserted before icing the cake.

Each item had a meaning and they went like this:    

• A toothpick – you will marry or be a carpenter
• A button – you will become a seamstress or a tailor
• A nickel – you would be middle class
• A dime – you would be rich
• A penny – you would be poor

Such special family memories!

Today, March 24, is the birthday of my brother, Tony. The only son in the family, it seemed quite unique that his birthday came in the middle of the same week as my parents birthdays.

‘HAPPY BIRTHDAY, TONY’!   Enjoy your day as we celebrate you with love.

I would like to post a special meal today from my Ebook for

 Wild Blueberry Balsamic Pork Tenderloin  

Print Recipe

Wild Blueberry Balsamic Pork Tenderloin

The fruity sauce enhances the meat's flavor as well as making a beautiful presentation for a special meal.

Votes: 1
Rating: 5
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Prep Time

15 minutes

Cook Time

45-55 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 slice chia-sunflower bread (or a grainy bread)
• 1/4 cup Parmesan cheese
• 1 tsp EACH dried thyme & oregano
• 1 tsp dried minced garlic
• 1/4 tsp black pepper
• 1/8 cup Dijon mustard, grainy
• 1 - 454g pork tenderloin
• 1/2 cup wild blueberries, fresh or frozen
• 2 tsp garlic, minced
• 1 tbsp honey
• 1/2 cup balsamic vinegar

Prep Time 15 minutes Cook Time 45-55 minutes Servings people MetricUS Imperial Ingredients 1 slice chia-sunflower bread (or a grainy bread) 1/4 cup Parmesan cheese 1 tsp EACH dried thyme & oregano 1 tsp dried minced garlic 1/4 tsp black pepper 1/8 cup Dijon mustard, grainy 1 - 454g pork tenderloin 1/2 cup wild blueberries, fresh or frozen 2 tsp garlic, minced 1 tbsp honey 1/2 cup balsamic vinegar

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 F. 2. In a food processor, place bread slice & pulse slightly; add Parmesan cheese & spices. Pulse another couple of seconds. 3. 'Butterfly' tenderloin & pound making it all the same thickness. Spread mustard evenly on flattened cut side; top with crumb mixture. 4. Starting with the long side, carefully roll the tenderloin as opposed to just folding it over. 5. Place a rack in a shallow roasting pan & lay a piece of foil on top creating sides for it. Lightly oil center of foil; place tenderloin on it & brush with Fig Balsamic Olive Oil Vinaigrette or just use olive oil. 6. Roast for about 45 minutes or until meat thermometer reaches 160 F. & just a hint of pink remains. (If you prefer it to be done a little more, roast another 8-10 minutes). 7. In a small saucepan over low heat, place blueberries, garlic & honey & stir until mixture begins to boil & thicken. 8. Stir in balsamic vinegar. Bring sauce to a boil & allow to reduce slightly to become the consistency of honey. 9. Slice tenderloin about 1-inch thick. Pour some sauce onto serving platter; place sliced tenderloin medallions on sauce & drizzle with remaining sauce.