Blueberry Pork

Adapted from The Kitchn.

In search of a recipe that compared to Acqua al Due’s Filetto al Mirtillo (Blueberry Steak), an incredible dish served in Florence, Italy, we came across a similar recipe for pork chops with a savory blueberry sauce. We modified it so we could use pork tenderloin and replaced half of the butter with olive oil. New potatoes made a great side. Enjoy this unique dish!

Ingredients:

• 6 ounces pork tenderloin
• 1 shallot, finely diced
• ½ cup red wine
• ¼ cup water
• ½ cup blueberries
• ½ lemon (for zest and juice)
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• Dried or fresh parsley

Directions:

Preheat the oven to 425°F.

Cut pork into medallion-size slices. Salt and pepper both sides of each slice. Coat skillet with cooking spray. Brown pork on medium-high heat, about 1-2 minutes on each side. Coat a small baking dish with cooking spray. Cook the pork in the oven until it is cooked through, about 10-12 minutes. When the pork is done, remove the pan from the oven and let it rest while finishing the sauce.

While the pork is cooking, prepare the blueberry sauce. Heat a tablespoon of olive oil in a small saucepan over medium-high heat. Sauté the shallots until soft and golden. Pour in the wine and water; let boil down for 1-2 minutes. Add the blueberries. When the skins begin to burst, add the lemon zest and juice. Let the sauce continue to boil and thicken until the pork is ready.

Turn the heat off under the saucepan and stir in the butter until it is completely melted. Top the pork medallions with the blueberry sauce and garnish with parsley.

Yield: 2 servings