One of my family's favorite meals is roasted pork tenderloin. When cooked the proper way, it is so amazingly tender and juicy. I love to experiment with different pan sauces while the pork rests, and this is one of my favorites. It has the loveliest hint of blueberry but it's not overpowering.
- 1 Pork tenderloin
- Sea salt
- Freshly ground black pepper
- 1/4 tsp garlic powder
- 3 tbsp butter, divided
- 1 tbsp avocado oil
- 2 tbsp onion, minced
- 1 large garlic clove, finely minced
- 1/2 c dry white wine
- 2 tbsp blueberry preserves
Preheat oven to 400 degrees.
Preheat a large, oven-proof skillet over medium-high heat. Season the pork tenderloin with salt, pepper and garlic powder. Add 1 tbsp of the butter and avocado oil to the hot skillet. Once the butter has melted, add the pork and sear until golden on all sides. Transfer the skillet to the preheated oven uncovered. Roast for 30 to 40 minutes, turning once halfway through cooking, or until a thermometer reads 140 degrees in the thickest part of the pork. Remove the pork from the pan and cover with tin foil. Allow the pork to rest for 20 minutes.
Meanwhile, make the pan sauce. Return the hot skillet to the stove top and turn the heat to medium. Add the onion, and garlic, and cook for 1 minute. Deglaze with wine, scraping up the brown bits from the bottom of the pan. Continue to cook the contents of the skillet for 5 minutes. Stir in the blueberry preserves. Continue to cook until the sauce is to your desired thickness, stirring constantly. Season the sauce with salt and pepper, to taste.
Remove the pork from the foil, and pour all of the juices that have collected into the pan sauce. Stir well to combine.
Slice the pork into medallions with a sharp knife and place them onto a serving dish. Pour the white wine & blueberry pan sauce over the sliced medallions. Serve with a glass of white wine.