Friday, April 1, 2011

Pork Tenderloin With Blueberry Balsamic Ginger Sauce

You will be amazed by the flavors in this unique dish!


I always think my ideas are original, but, then there's the internet. Sometimes I don't want to look. I want to believe I'm unique. Well, there are a lot of creative people out there and it's wonderful to learn from them. 

Thinking this would be an average dinner, an internet search initially wasn't even on my mind. But, as always, my eyes scanned the fridge and I spied the blueberries, which were looking a little tired. As I started unwrapping the pork I wondered what I could serve it with. I had asparagus, a side of that maybe? I also had organic spring mix. A salad maybe? 

But, oh no, those blueberries triggered my creative juices so I flipped up the screen of my laptop and typed "pork tenderloin with blueberries" in Google search.

I skimmed recipes and I was surprised to find how many recipes there were with pork and blueberries! Nothing sounded right. Then I googled, "pork medallions with blueberries". And this delicious-sounding recipe for "Pork Medallions with Blueberry-Balsamic Ketchup" showed up (with a much nicer photo than mine).  And the rest is history as they say . . .


Pork Tenderloin With Blueberry Balsamic Ginger Sauce
The link to the original recipe also has a recipe to make the pork medallions, if you want, but I didn't use it. I just roasted a whole pork tenderloin.

Sauce:
2 1/2 cups blueberries
1 cup packed brown sugar
1/2 cup finely chopped sweet onion
1/3 cup white balsamic vinegar 
1 tbsp minced fresh ginger
1/4 ts salt

Method for pork: Remove the silvery skin from the pork, if any, season with salt and pepper and other spices or herbs you like, and bake at 350 degrees on a baking sheet for about 30 minutes, depending on the size - test with meat thermometer and remove at 150-155 degrees. Let it sit and residual heat should finish cooking it to 160 degrees.  

Meanwhile, prepare the sauce:  See the original recipe here. Or add all ingredients above in a sauce pan, cook on medium heat until thickened, about 20-30 minutes. 

When I made the sauce I added all the ingredients above, but used regular balsamic vinegar since I didn't have white and added only a pinch of salt. 




I served the pork with an organic spring mix salad and homemade Dijon mustard vinaigrette.




This is a good way to use up those tired-looking blueberries, and healthy! And just like the author said, there's plenty of sauce left over from this recipe to use with other dishes.

17 comments:

  1. What an interesting combination to have! I would never think to pair these 2 things but it looks amazing!

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  2. I would have never thought to put these recipes together! How delightful! I am loving it and can't wait to try it. I am loving your blog - love it that we are moms trying to get good food to our family, and build strong relationships in the process :-) Check out my blog when you can, I just nominated you for an award!
    www.kitchengroovy.blogspot.com
    Enjoy your day Lin Ann!

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  3. Thanks Raven and Carina, I was surprised too. And it's really delicious!!! You're both on my blog role now, yay! I enjoy visiting your blogs and reading your recipes, thanks for sharing with me. And thanks so much for the award, Carina. I have it now and hope to write about it this weekend.

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  4. Dear Lin. I really like this dish.

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  5. @Foodafok, Thanks so much! I hope you try it, you would make it look so fancy! (Nagyon köszönöm! Remélem, próbálja ki, akkor azt a látszatot oly divatos!)

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  6. Wow - can you just come on over and make dinner for me? Love the way this looks and sounds!

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  7. I never had tenderloins with this kind of sauce..sounds interesting!!! Love your photos!
    Have a wonderful weekend!

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  8. Such a pretty looking tenderloin with the blueberry sauce. Very unusual and a yummy combination!

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  9. hello,. first time in your blog :) This recipe is new to me. Can never think of having berry sauce with meat :) will try this sometime!

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  10. Thank you all! Yes, it is an unusual combination, but I couldn't believe how many recipes I could find on the internet! It's not much different than pork with cranberry sauce, just not as tart.

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  11. That sauce sounds so amazing..

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  12. Wow...I didn't know you had a blog...where have I been!! Got some catching up to do!

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  13. Oh my! I am so going to try this recipe. I get tired of my usual pork with apples combo and with blueberrie season around the corner this is just perfect. Thanks for posting this Linda.

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  14. Que rico lomo de cerdo me encanta y la salsa muy original con arándanps,exquisito y muy linda presentacióm.

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  15. "That rich pork sauce I love and very original arándanps, delicious and very pretty presentacióm." - Rosita

    Thanks again everyone!!! I hope you try the sauce, I didn't know what to expect when I made it and I was pleasantly surprised.

    And thank you for the compliments on the photos and presentation - I tried to be a little more creative.

    Sonia, I'm surprised myself that I have a blog, lol!

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  16. Pork with blueberries? Well that's a combo I have never had. With cranberries, yes, but not with blueberries. Sounds interesting enough for me to try it! Thanks for sharing!

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  17. Chris, true! A new way to use up blueberries. I'm curious enough now to try this sauce with other combos. (Your comment was spammed again, I'll try to figure out why that keeps happening, sorry!)

    Kate, I know, right? Pork is usually paired with cranberries or apples like what Chris said. But this is similar to a cranberry sauce, just less tart.

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