July 4, 2011

Pork Tenderloin with Onion Crispers & Savory Blueberry Sauce

How can I describe this meal?  Sweet and salty, tender and crispy, all in one dish.  The pork is fork-tender and juicy and the sauce is a perfect compliment to both the pork and salty onion crispers.  If you prefer a sweeter blueberry sauce, discard the pan drippings before preparing the sauce.  Personally, I prefer to reserve those beautiful drippings for the sauce because it adds amazing depth of flavor.  The onion crispers are super simple to make and add a lovely crunch to the overall dish.  The name "onion crispers" was originally derived from the inner workings of my daughter's mind -- my little sous chef is so creative!  I served this over mashed potatoes with steamed broccoli on the side.  Delicious!  

  • 1 lb pork tenderloin
  • 2 tbsp olive oil 
  • Kosher salt
Blueberry Sauce
  • 1 c fresh blueberries 
  • 1 tbsp butter
  • 1 tbsp freshly squeezed orange juice 
  • 1/2 tbsp balsamic vinegar
  • 1 tsp sugar 
  • 1/2 tsp orange zest 
  • 1/2 c chicken broth (or red or white wine)
  • Optional:  Reserved pan drippings
Onion Crispers
  • 1 large onion, sliced into 1/8-inch rings 
  • 1 1/4 c all-purpose flour
  • 1 tsp baking powder 
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 large egg
  • 1 c milk
  • Seasoned salt, to taste 
  • Pepper, to taste

Make the pork tenderloin.  Preheat the oven to 400 degrees.  Heat the oil in a large oven-proof skillet over medium-high heat.  Generously sprinkle kosher salt all over the pork.  Sear the pork on all sides until deep brown.  Transfer the skillet to the oven.  Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees.  Turn over once halfway through roasting.  Remove the pork from the skillet and wrap in tin foil.  Allow the pork to rest for 15 minutes.  

Using the same skillet, make the sauce.  I leave 1 to 2 tbsp of the pan drippings in the skillet but this is optional if you prefer a sweeter sauce.  Melt the butter in the skillet over medium heat.  Stir in the blueberries, orange juice, balsamic vinegar, sugar, orange zest and broth (or wine) and bring to a boil.  Reduce heat to low and simmer for 15 minutes, stirring occasionally. Adjust the sauce to taste with additional sugar and/or pan drippings.  

Meanwhile, make the onion crispers.  Preheat the boiler.  Place the onions in boiling water for 3 minutes.  Drain the onions and pat them dry.  Combine the flour, baking powder, salt and garlic powder in a shallow bowl.  In another shallow bowl, whisk together the egg and milk.  Dredge the onions in the flour mixture and shake off the excess flour.  Coat with the egg mixture and allow the excess egg drip off.  Dredge the onions in the flour mixture one more time, shaking off the excess flour.  Place the onions on a greased baking sheet.  Broil about 6 to 8 inches from the top of the oven for 3 to 4 minutes per side, or until golden brown and crispy.  Remove from the oven and season with seasoned salt and pepper, to taste. 

Slice the pork into thin slices and top with the onion crispers.  Drizzle the blueberry sauce over all.


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